This is a unique crepe or pancake recipe which is free from any flour, dairy or eggs.

Makes 1.5 litres of mix (so adjust the quantities to suit your needs):


1 cup of organic red sorghum, soaked for 8 hours

1 cup of organic millet seed, sprouted overnight

1 cup of organic hulled raw buckwheat, sprouted overnight

1/2 cup of organic white chia seeds, sprouted for 2 minutes

1 tsp sodium bicarbonate

1 Tbsp maca powder (optional)

1 Tbsp turmeric

1/4 cup coconut oil


There is an important process of seed preparation which involves soaking, rinsing and sprouting some of the ingredients.

Place the buckwheat into a bowl and cover with about twice as much tap water. Soak for 30 minutes to remove the heavily starched water – you will see it on the surface. Be sure to rinse at least 3 times during this soaking period. Keep rinsing through a strainer until the water runs clear. Starchy water is not conducive to sprouting. To soak easily, I just keep the buckwheat in my strainer and submerge them into a bowl of tap water (see below). That way I can rinse often and not need to transfer from bowl to strainer.

Once you’ve completed the rinsing of the buckwheat, add it to a bowl with the millet and add alkaline water to the seeds so that they are covered by about 20mm. While sprouting, seeds will absorb as much as they can so you can’t over-water them. You can over-soak buckwheat however so don’t soak for longer than about 24 hours.

Be careful sprouting the sorghum seed. There is some evidence that well soaked (therefore sprouted) sorghum releases hydrocyanic acid at dangerous levels after three days of sprouting. These levels are negligible in the dry seed and not released during drying, crushing or milling – only sprouting. Soaking sorghum overnight will soften the seed but it is important not to sprout it.

When sprouting, tap water will not work in the sprouting process as it is too acidic and the chemicals in the water are not favourable for the seeds to absorb. Try and use alkaline water or high quality rain/ spring water for best results.

Once ready to prepare the crepe, place the 1/2 cup of chia seeds in a bowl and add about 1 cup of water and let it soak for 2 -5 minutes and it will dramatically transform before your eyes. This chia seed mix become like gelatin and will act in the same way that egg-white does.

Now place the sprouted buckwheat and millet with their water in a high powered blender. Add the dry sorghum and the sprouted chia seed mix plus about 1 cup of alkaline water. Finally add the sodium bicarbonate, coconut oil and turmeric and blend.

Blend the mix until it has the texture you are after. If too thick just add more water. A crunchy, nutty mix is very appealing to many, but many kids prefer the familiarity of a more traditional, creamy style of crepe. Add more water to get your texture how you want it.

Heat 2 tsp of coconut oil in a small frying pan and then pour in the mix and cook until the edges are brown and then flip the crepe and cook the other side (note: the mix will not produce small bubbles while cooking).

This recipe is a great breakfast crepe, lunch meal or dessert crepe. Search The Fruit Loop for “crepe” to find some of our recipes. Below is an example of a delicious breakfast crepe with bananas, blueberries and coconut cream. There are some other great crepe dinners to enjoy on the site as well.


2 Responses to Basic crepe recipe

  1. Lewis says:

    Alkaline water.
    I make alkaline water myself by adding some bicarbonate soda to tap water, but have never tested with a ph strip to be certain I’m getting it to the right alkaline level. Has anyone else done this and got the recipe right for Sydney water?

    • Admin says:

      I use Kangen water which is filter through a very expensive machine to remove toxins, flouride and make it 9.5pH. I buy this from a NFP place in Bondi Sydney called The Suveran cafe. It is known to be very healthy for the body. I would love to know if your technique works – please keep me posted. pH filters from the local spa shop would likely work!

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