Buckwheat Crêpes with Peach Raspberry Compote
Ingredients
- ½ cup buckwheat flour
- ½ cup whole-wheat flour
- 1 teaspoon baking powder
- 1 tablespoon sugar
- ¼ teaspoon salt
- ¾ cup 2-percent milk
- ¼ cup water
- 2 eggs
- 1 teaspoon vanilla extract
- 4 tablespoons butter
- 4 white peaches, peeled, pitted, and sliced into thin wedges
- 1 cup raspberries
- 1 tablespoon agave nectar
- 1 teaspoon vanilla extract
- 1 teaspoon orange blossom water
- ½ teaspoon ground cardamom
- Fresh mint leaves, for garnish
Instructions
Buckwheat Crêpes with Peach Raspberry Compote serves 4 original recipe by The Daily Meal.
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