What I discovered a while back when I whipped up the plum and apple crumble is that a little bit of cooking does wonders for the lacklustre plum! I’d picked up a cheap couple of punnets, labelled as ideal for cooking; and to be honest nothing else! Within the super sized punnet there was a mixture of hard plums and those which were almost fit for the bin. All chopped up, thrown in pot, a little bit of granulated stevia and a drop of water.
I cooked them down over a low heat for no more than 10 minutes; in those 10 minutes they transformed themselves! The juice that came out of those seemingly juiceless plums was incredible!
Sweet, sticky, tart, incredibly juicy plums! From “ready for the compost heap”, passed up by the majority of grocery shoppers to the most delicious plums. Ideal for filling a super duper sized thin buckwheat crepe.
It wasn’t that long ago when making a buckwheat crepe was a bit of an event; one which didn’t always turn out as planned! I’ve had my fair share of crumbling disasters. That was until I played around a little with the liquid flour ratios and added in flax egg to the mix. It’s also about biding your time, giving the pancake more time than you think you need to cook on the first side.
I’ve got it down now! My pancake confidence is brimming; even after my disasters weekend in the kitchen, you can always count on pancakes to pick you out of your cooking pit!
Topped off with a good dollop of all natural organic Monki Almond Butter, yet more of those delicious plums on the side and on top, a sprinkled of coconut, chia seeds and toasted almonds and it was good to go. Devoured after my Super Spin class on Tuesday morning before heading out to do the grocery shopping; grocery shopping must always be done on a full and well satisfied stomach
Had any kitchen disasters lately? Go on share!
Vegan Plum Buckwheat Crepe
Servings – 1
Preparation Time – 15 minutes
Cooking Time – 8 minutes
- 45g (1/3 cup + 1 tsp) wholegrain buckwheat flour
- 1 tbsp ground flax + 3 tbsp water
- 1/2 tsp vanilla extract
- 160ml (2/3 cup) water
- 1.5 cups diced plums
- 1 tbsp granulated stevia
- 1 tbsp water
- 1 tsp chia seeds
- 1/2 tsp desiccated coconut
- 1 tbsp flaked toasted almonds
- 1 heaped tbsp almond butter
- Mix together flax and water and set to one side for 15 minutes until “eggy”.
- Meanwhile mix together all other pancake batter ingredients until smooth.
- Place the plums, water and stevia in a pot. Bring to boiling point, then reduce to a simmer for 10 minutes. Allow them to cook down until they become soft and juicy. (Mine took 10 minutes, it might take slightly less or more time depending on your plums, keep your eyes on them!)
- Add flax egg to pancake batter, whisk to incorporate and then pour in a to a large non stick skillet over a large ring on the hob over a medium heat. Allow to cook until the edges come away and the centre bubbles. Give the pan a giggle and if the pancake moves you can go ahead and flip (about 4-5 minutes).
- Use a spatula to prevent it folding over on itself. Cook for a further 3-4 minutes on the opposite side.
- Lay pancake on a plate, 2/3’s of the plums down the centre, before rolling up and topping with a spoonful of the plums, almond butter, chia seeds, coconut and flaked toasted almonds. Serve with remaining plums on the side.