Buckwheat Crepe with Berry Nana Ice Cream and Choco Fudge Sauce

1 egg
2 tbsp milk of choice
1 tbsp buckwheat flour
It’s pretty simple. Just whisk everything together. Heat your pan and grease it with oil of choice. Once oil is hot, pour the batter onto the pan and tilt your pan so your crepe is perfectly round. Cook this under low or medium heat. Once your crepe looks dry on top, flip it. Cook the other side for up to 1 minute. Turn off the heat, remove from pan and set aside.
1 tbsp raw cacao powder or cocoa powder
3 tbsp pure maple syrup
Mix them together until no lumps are seen. This will take a lot of stirring. Be patient.
These two recipes are adapted from pretendhealthfreak on Instagram.

3 to 4 bananas
1/2c fresh or frozen berries of choice (I used raspberries and blueberries)
The day before, peel 3 to 4 bananas and chop them into coins. Place them in an air tight container or a zip lock bag. Squeeze as much air out as possible. Put it into the freezer overnight. You can choose to freeze your berries as well.
The next day, thaw your fruits for 15 minutes. Transfer to your food processor and blend until smooth. Transfer your ice cream to an air tight container and freeze it for 2 to 3 hours for it to firm up.



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