Recipe:

Buckwheat plant based crepes

by Chef Daniel Morduchowicz

Having crepes immediately transports me to France, where I have had crepes many times, in great settings, with great friends

- Chef Daniel Morduchowicz

Recipe

Course
Dessert
Cuisine
French
crepes
10
Calories Per Serving
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes

Ingredients

  • 1 cup buckwheat flour
  • 3/4 Tbsp flaxseed flour
  • 1 3/4 cups almond milk, preferably home made
  • 1 pinch sea salt
  • 2 Tbsp melted coconut oil plus more for cooking
  • 1/8th tsp ground cinnamon  if making sweet – really helps
  • a bit of coconut sugar if making sweet
  • a bit of powder sugar
  • Toppings of your choice

Equipment

  • A really good quality non-stick pan or a crepe maker
  • Blender optional, but preferred
  • A powder sugar shaker, if available. If not a tight colander to spread powder sugar on top of your crepes

Instructions

  1. Blend all ingredients and judge for consistency. The batter should have the consistency of heavy cream. Add a bit of flour or more almond milk to achieve just the right texture.
  2. If possible, allow to rest for any bubbles that may have formed to subside.
  3. Heat up your non-stick pan in high heat and coat with a bit of your extra coconut oil.
  4. Place a small amount of batter in the upper third of your heated pan and immediately start shaking to coat evenly.
  5. Cover your pan with a lid or a plate and let cook for a couple of minutes.
  6. Flip your crepes using a spatula or your fingers (my preferred method – if you do it quickly enough you don’t get burned and it is the most efficient way to do this.)
  7. Cook an additional 1 minute at least on the other side.
  8. Slide into a plate until ready to assemble.
Assembly
  1. Place a crepe on dish or cutting board.
  2. Fill with your preferred filling, be it dulce de leche, agave nectar, fig “dulce de leche” or a combination of all.
  3. Fold the crepe in half over the filling.
  4. Top with chocolate ganache (recipe coming soon to this website.)
  5. Shake some powder sugar on top just before serving. The crepe is so moist that it will immediately start absorbing the sugar, and you will lose the visual effect.
  6. Enjoy with a good cup of tea or coffee.
 

Notes

To make this completely plant based, we replace the eggs, traditional in this recipe, by a bit of flaxseed flour that acts as a glutinant, allowing the crepes to form. We prefer to keep these as thin as possible, as it is traditional.  

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