The fermentation process helps break down the phytic acid in buckwheat, enhancing nutrient absorption. It increases beneficial probiotics and prebiotics. Fermented buckwheat has enhanced bioavailability of minerals like iron, zinc and magnesium. Buckwheat contains high levels of flavonoids like rutin and quercitin which have strong antioxidant activity to protect cells from damage. Fermenting buckwheat may increase the availability of these antioxidants. buckwheat that has been fermented and sprouted provides enhanced nutrition and health benefits. The crepes are a tasty, gluten-free way to enjoy its unique flavor and health perks.
Ingredients:
2 cups of green buckwheat
2 cups of water
2 eggs
A pinch of salt
Instructions:
Soak 2 cups of green buckwheat for 6 hours (overnight)
Filter, and grind in a blender (to a smooth texture) with 2 cups of filtered water.
Transfer to a bowl and cover with a towel, leave to ferment for 8-10 hours.
Add 2 eggs and mix well. Add salt to taste.
Grease a pan with some coconut oil and pour approximately half of the batter (depending on the size of the pan) into the pan. Turn it quickly to form a thin and wide crepe.
When the edges of the crepe are dry and solidified, after about half a minute), turn the crepe over with a spatula and fry the other side.
Remove from the pan and place on a plate.
Keep frying additional crepes in the same way until the batter is finished.
Serve with a spread or a filling of your choice.