Buckwheat Plant Based Crepes
Thin, delicate crepes that transport you straight to France
Buckwheat Plant Based Crepes
8
Calories/serving: 120Protein/serving: —Fat: —Carbs: —Fiber: —Sugars: —Sodium: —Iron: —Each crepe is thin and perfect for sweet or savory fillings
Ingredients
- 1cup buckwheat flour
- 0.75tbsp flaxseed flour
- 1.75cups almond milk, preferably home made
- 1pinch sea salt
- 2tbsp melted coconut oil plus more for cooking
- 0.125tsp ground cinnamon (if making sweet)
- 1tbsp coconut sugar (if making sweet)
- 1tbsp powder sugar
Instructions
1Blend all ingredients and judge for consistency. The batter should have the consistency of heavy cream.
2Allow to rest for bubbles to subside.
3Heat non-stick pan on high heat, coat with coconut oil.
4Place small amount of batter in upper third of pan, shake to coat evenly.
5Cover pan with lid or plate, cook for a couple of minutes.
6Flip crepes using spatula or fingers.
7Cook additional 1 minute on other side.
8Place crepe on dish or cutting board.
9Fill with preferred filling.
10Fold crepe in half over filling.
11Top with chocolate ganache.
12Shake powder sugar on top just before serving.
Chef's Notes
Flaxseed as Egg Replacement
Replaces traditional eggs with flaxseed flour as a glutinant. Aim to keep crepes as thin as possible.
Crepe Success
- Batter like heavy cream consistency
- Let bubbles subside before cooking
- Use really good non-stick pan
- Keep them as thin as possible