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This delicious compote features strawberries with their amazing ability to detoxify the body from heavy metals and restore the system from free radical damage. And prunes are, of course, well known for their ability to keep you regular.
Chia seeds are a superfood that protect against high blood pressure, free radical damage, and contain essential fatty acids. Some of these top fatty acids include Omega-3s which are known to fight inflammation, autoimmune disease, and even cancer!
Buckwheat is a wonderful seed that satisfies the craving for grains without the gluten. It’s actually more closely related to quinoa and offers more nutritional value than most grains.
Note: The coconut butter used in this recipe is NOT the same as coconut oil. Coconut butter can be purchased in many health and specialty stores and online, or you can refrigerate a can of full-fat coconut milk and use the hardened part on top.
To make your own, simply add a bag of shredded coconut, coconut oil, and your sweetener of choice to a food processor. Blend and store in a glass jar. There are a few variations of this coconut butter recipe available online.
This tasty combination can be enjoyed for Sunday brunch or any time of day… Bon appetit!
Ingredients
- 1 cup raw buckwheat flour (use only raw untoasted flour)
- 3 large chicken eggs or 6 quail eggs
- 1¾ cups of your favorite nut milk OR filtered water
- 2 tablespoons cold pressed, unrefined coconut butter, melted*
- ½ teaspoon turmeric powder
- 1 teaspoon vanilla extract
- 1 teaspoon Ceylon cinnamon
- ¼ teaspoon pink OR sea salt to taste and a pinch of freshly ground black pepper
- 1 teaspoon cold pressed coconut oil for coating the crepe pan
- 1 cup fresh organic strawberries, diced
- 4 prunes, coarsely chopped
- 2 teaspoons raw honey
- 2 teaspoons chia seeds
- 1 teaspoon Ceylon cinnamon
- Pinch of pink OR sea salt and freshly ground black pepper
Instructions
- Place all the dry crepe ingredients into a bowl and blend with a wire whisk or fork. Then whisk together the milk and eggs in a separate bowl. Add the wet ingredients to the dry and whisk together. Place in the refrigerator covered for 6-8 hours. Remove from the refrigerator one hour before desired serving time to warm the batter to room temperature before cooking. Whisk again before cooking and add more liquid until batter is the thickness of heavy whipping cream. (the thickness of the cream before it is whipped)
- Put all the filling ingredients into a bowl and gently fold together. Set aside covered with a tea towel. If you want the filling to be warm you can place it in a pot over simmering water (a double boiler idea) or in the oven on low while you are making the crepes.
- Coat the inside surface of a small crepe or sauce pan with ¼ teaspoon or less of coconut oil. Place over medium heat for one or two minutes until a drop of batter bubbles and turns brown quickly, to show the pan is ready.
- Pour ¼ cup of batter in center of pan and swirl it to coat it evenly. Flip the crepe when it begins to bubble or looks like a dry skin has formed on top. The first two may not come out well, but don’t worry as it gets easier with practice. Think of it like thin pancakes and adjust the heat as necessary. Place finished crepes on a plate and cover with a saucepan lid or tea towel to keep them warm.
- Garnish with coconut butter and serve with filling immediately. Enjoy!
Notes
*Coconut butter is NOT the same as coconut oil. Coconut butter can be purchased in many health and specialty stores and online, or you can refrigerate a can of full-fat coconut milk and use the hardened part on top.
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Janet Schiff says
I’m vegan to decrease my chances of cancer recurrence. I know I can use flax to make a flax egg, but this only works for one egg. Is there something I could use for the other 2 eggs?
Olga says
I don’t add eggs or put flax, pancakes turn out to be very tasty.
Silvia Logan says
Those crepes look delicious especially with strawberries on top.
Bionaze says
Wow! A whole article for a complete yummy recipe! Those crepes look amazingly delicious, especially when garnished with the right ingredients fitting for the taste! Thanks for sharing this recipe! I would love to try and make one myself!