Easy, 5-ingredient buckwheat crepes that are both vegan and gluten-free, plus sugar-free! Simple methods, fluffy and tender, and so delicious!
Ingredients
1 cup
Buckwheat flour
3/4 tbsp
Flaxseed meal (ground)
1 3/4 cup
Coconut milk, sweetened
(full fat)
1 pinch
Sea Salt
1 tbsp
Avocado oil
1 dash
Cinnamon
(optional)
Instructions
To a blender or mixing bowl, add buckwheat flour (see notes), flaxseed meal, light (canned) coconut milk, salt, avocado oil, cinnamon
Pulse in blender or whisk in mixing bowl to combine. The batter should be pourable but not watery. If too thin, add a bit more buckwheat flour. If too thick, thin with more dairy-free milk.
Heat a cast-iron or nonstick skillet over medium heat. (Non-stick is typically best for crepes, but I used a seasoned cast-iron skillet and it worked well, too). Once hot, add a little oil and spread into an even layer. Let the oil heat until hot - when you flick a little water onto the pan, it should crackle and evaporate almost immediately.
Add ~1/4 cup (60 ml) batter. Let cook until the top appears bubbly and the edges are dry (similar to pancakes). Then carefully flip and cook for 2-3 minutes more on the other side. Turn heat down if cooking too quickly.
Repeat until all crepes are prepared. We didn't find we needed to add any more oil after the first crepe. Keep warm between layers of parchment paper or on a plate under a towel.
Serve as is with a little ghee, nut butter, maple syrup, compote, or other fillings or choice!
Best when fresh, but you can store leftovers sealed in the refrigerator up to 3 days. To freeze, layer between pieces of parchment paper (to prevent sticking) and freeze. Then store in a freezer-safe container up to 1 month. To reheat,
