Chocolate rosemary crepes

for 6 crepes


120 g buckwheat flour
0 g almond flour
2 tbsp unsweetened cocoa powder
2 eggs
200 ml almond or rice milk
1 tsp coconut blossom sugar
1 pinch of salt
1 sprig of fresh rosemary
butter (for greasing the pan)


  1. Beat the eggs in a large bowl, then add the milk, a pinch of salt and the sugar and stir well.
  2. Sift the two flours into the bowl, combine the unsweetened cocoa and whisk well together.
  3. Finely chop the rosemary needles and add them to the batter.
  4. Grease a non-sticky frying pan suitable for crepes with butter and put it on to high heat. Pour a generous spoonful of the batter over the center of the pan and tilt it until the pan is evenly coated.
  5. Cook for 1 minute until the crepe can easily be lifted. Flip it gently and cook the other side until golden.
  6. Repeat with the remaining batter, making sure you grease the pan each time.