Ingredients

The following ingredients have 8 Servings
  • 3 kiwis (peeled and diced)
  • 1 mango (or peach, peeled, pitted and diced)
  • 1 banana (peeled and chopped into pieces)
  • 1 cup Greek yogurt (low-fat, plain)
  • 1 tablespoon honey
  • 1 teaspoon vanilla
  • 5 tablespoons coconut oil (melted, plus more for the skillet)
  • 2/3 cup buckwheat flour
  • 1/3 cup 100% white whole-wheat flour
  • 3 eggs (large)

Instruction

  • Chop fruit and mix yogurt with honey and vanilla. Add coconut oil, both flours, and eggs in a blender or food processor and blend until fully combined.
  • Add one teaspoon of coconut oil in an 8-inch nonstick skillet over medium heat. Add 1/3 cup ladle of batter and swirl with the back of the ladle to form a flat crepe. Cook for 2 minutes, loosen the edges with a spatula and cook for an additional 30 seconds until cooked through. Cover and repeat with the rest of the mix.
  • Serve crepes warm with fresh fruit inside and a dollop of yogurt in each.
  • Enjoy!