Select Category

Matcha Crèpes


  • 250 ml Buckwheat Flour
  • 250ml Unsweetened Almond Milk (room temperature)
  • 100 ml hot water
  • 4 eggs (room temperature)
  • 50 ml Powdered Matcha Tea
  • A pinch of salt
  • Coconut Oil


  1. Sift the buckwheat flour into a large bowl, then add the matcha powder and salt.
  2. Whisk the almond milk, water, eggs and coconut oil together in another bowl.
  3. Combine both mixtures into one bowl. Add half the flour mixture, stir, and then add the other half.
  4. Melt some coconut oil in a pan.
  5. Spread 3 tablespoons of the mixture into the pan until a smooth crepe is formed. Let the pancake cook until both sides turn brown.