Buckwheat Crepes sweet and savoury

150 g strawberries
125 g blueberries
125 g raspberries
2 stalks of peppermint
1 cup (approx. 150 g) buckwheat flour
300 ml plant-based milk
3 tbsp apple purée
Salt
approx. 2 tbsp rapeseed oil
50 ml maple syrup

1 cup (approx. 150 g) buckwheat flour
4 eggs (medium)
1 tsp turmeric Salt
1–2 tbsp butter
1 avocado
2 vine tomatoes
1 bunch of coriander Pepper

1. For the topping, pick, wash and clean the berries and cut into small pieces depending on their size. Wash the mint, shake dry and pick the leaves from the stalks.
2. For the dough, mix the flour, milk, apple purée and a pinch of salt to form a smooth dough.
3. Coat a frying pan with a little bit of oil. Pour enough batter into the pan to thin- ly cover the base. Fry on both sides until golden brown and repeat the process with the remaining batter until it’s used up.
4. Spread the berries and mint on the fin- ished crêpes and drizzle with maple syrup.

1. For the batter, mix the flour, milk, 2 eggs, turmeric and a pinch of salt to form a smooth batter.
2. Grease a frying pan with butter and heat. Pour enough batter into the pan to thinly cover the base. Fry on both sides until golden brown and repeat the pro- cess with the remaining batter until it’s used up.
3. For the filling, cook 2 eggs in boiling water for 6-8 minutes. Remove the eggs, rinse with cold water, peel and cut into slices. Halve the avocado, remove the stone, remove the flesh from the skin and cut into thin slices. Wash, clean and slice the tomatoes. Wash the coriander and shake dry.
4. Top the crêpes with the tomato, egg and avocado. Season with salt and pepper and sprinkle coriander on top.

Blueberries: Quercetin

Quercetin, a flavonoid found in blue- berries (especially in the skin), cannot be produced by the body. It inhibits CD38 and thus increases NAD+, which is important for cell energy metabolism.