Coconut and pecan crepes

• 1 cup buckwheat flour
• 1 cup plain wholemeal flour
• 1 cup shredded coconut
• 1 cup LSA
• 1 cup chopped pecans
• pinch sea salt
• ½ cup canola oil
• 2 FR eggs beaten
• 300ml milk of your choice
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp vanilla extract
• 1 tsp grated lime peel

• 2 cups chopped papaya
• 1 cup chopped banana
• 1 lime, juiced
• 1 lime, quartered
• maple syrup to taste

Sift flours and mix all dry ingredients in a large bowl. In a smaller bowl, beat eggs, milk, oil and vanilla before whisking into the larger bowl to form a smooth batter. For lighter pancakes, you will want a wetter consistency and can increase the milk content.
Have crepe pans hot on the stove before ladling in the desired portion and tilting the pan so the mixture covers the bottom. After a minute or two, flip with an egg slice or throw caution to the wind and the pan contents sharply up toward the ceiling and catch on the way back down with the raw side facing down. Cook for another minute until done, then flip onto waiting plate.

Repeat numerous times, stacking crepes on top of each other for warmth.

Serve with sliced fruits, lime wedges and maple syrup. Serves 4