Directions

Soaking & activating the buckwheat.

1. We recommend soaking and activating buckwheat grouts overnight before blending. You can read more about why we do that here. The process is easy and will taste yummier for it.
2. Combine the buckwheat grouts, 4 cups of water and apple cider vinegar, (lemon juice, whey or yogurt) in a glass or ceramic bowl and set aside for 6-8 hours or overnight.

Making the wrap batter

1. After the soak, carefully pour the soaking water out and drain the buckwheat into a mesh strainer and briefly rinse.

2. Tap the strainer to remove the excess water then tip the groats into the blender jug.

3. Add the eggs, salt and water then blend on ‘Smoothie’ mode for 40 seconds or until the batter is smooth and creamy.

4. Heat a small cast iron or heavy based pan to a low steady heat. A crepe maker also works well.

5. Add half a teaspoon of coconut oil. Coconut oil gives the wraps a delicate golden crust that gets more pronounced the longer you leave them to cook.

6. Pour approx. one third a cup of batter into the heated pan and guide it to the edges by lifting and rotating the pan. A thin batter is best for crepes but make them a little thicker for wraps.

7. Flip them with a spatula. The edges curl and tiny pin-size bubbles appear when they are ready.  The second side doesn’t take as long to cook but leaving them to become slightly crispy is very tasty.

8. Pile the wraps on a plate then enjoy warm.

9. When cool, store them in an airtight container or bag in the fridge. They don’t retain their crisp edges for long. A quick warm up on a tray in the oven or in a pan on the stovetop and they are ready to serve once again.

10. The wraps are best eaten on the day they are cooked but they may be frozen for several months - they snap apart easily and thaw in moments.

11. Alternatively, the batter may be prepared in advance and stored in an airtight jar for 4 days. The batter may separate in the fridge - stir well before using.