Does everyone remember the Conscious Cafe in Byron Bay? Oh how I miss thee. I would eat at least 3 or 4 of their turmeric crepes with a poached egg every week, and when they closed down I literally thought I had lost the will to go on… I then gave myself a metaphorical slap across the face and started making them myself.
This is a nod to the Conscious Cafe crepe, it is by no means a replica, but it IS the epitome of #inspiredeating. I mean look at that thing… if that’s not inspiration to get into the kitchen, then I fear my work here is wasted…
Turmeric Crepe with Rainbow Salad and Soft-Boiled Egg
- ½ cup of buckwheat flour
- ½ cup water
- 1 teaspoon chia seeds
- 1 egg, lightly beaten
- 2 cm piece of fresh turmeric finely grated
- pinch of sea salt
- coconut oil, for frying
- Serve with mixed rainbow salad ( I used rocket, beet, carrot, roast pumpkin and cucumber dressed with apple, cider vinegar, oil and tahini), 2 soft-boiled eggs and sauerkraut.
- Black sesame seeds, to garnish
- Soak flour and chia seeds in water for at least 30 minutes or overnight. Add egg, turmeric and salt. Slowly add a little more water to make batter a crepe consistency (runnier than a pancake mixture).
- Heat a crepe pan or medium skillet over medium-high heat. Lightly oil with coconut oil.
- Add half the crepe mixture ensuring it covers base of pan. Once it begins to bubble, flip and cook on the other side until golden. Repeat with remaining batter.
Sometimes I like to serve it with a dollop of hummus or an extra drizzle of tahini.
Note: It’s not imperative that you soak the flour but I find it easier to digest after it’s been soaked for several hours. It’s important to let the chia seeds swell so if you’re short on time, and your not going to soak the flour, then maybe leave them out.