Whatever happened to the humble crepe? We see huge stacks of fluffy pancakes all over the shop on social media but rarely the delight that is a delicate crepe. These buckwheat chocolate crepes will have you singing from the top of the Eiffel tower. Give them a go this pancake day.

Created by the marvellous Micah Siva @Nutritionxkitchen. As a Registered Dietitian, Certified Chef and self-proclaimed chocoholic, Micah loves anything related to food. She currently works in London as a consultant, working with brands to create engaging food and nutrition content, while working on her side hustle: @Nutritionxkitchen. With this she creates dietitian-approved, chef inspired recipes that can be recreated in your home kitchen. Micah's nutrition philosophy is simple: food should be enjoyed, with others, with passion and care. Eat what makes your mind and body feel its best.

Buckwheat Chocolate Crepes

1 c. Buckwheat Flour

¼ c. Cacao Powder

2 Eggs

1 c. Non-Dairy Milk

Pinch salt

1 tsp Vanilla Extract

⅓ c. Water



¼ c. Crunchy Almond Butter

¼ c. Yogurt (Greek or Coconut)

1 tsp Maple Syrup

½ 80g bar Chopped, Doisy & Dam Crunchy Almond Butter Milk Chocolate Bar

2-3 Strawberries, sliced


In a blender, combine all ingredients, except for water. Transfer to a bowl or container, cover and let sit for at least 2 hours, but preferably overnight. Whisk water into the batter after it has rested.


Lightly grease a non-stick skillet, over medium heat. Pour ¼ c. batter into the pan, swirling to lightly coat the entire pan. When the top is set and no longer wet, carefully use a metal spatula (or off-set spatula) to gently lift or roll it onto a plate. Repeat with leftover batter. Crepes can be made in advance.


Combine almond butter, yogurt and maple syrup - spread a thin layer on one side of crepe. Fold in half, and half again into small triangles. Top with chopped chocolate and strawberries.