I think we all owe a big “THANK YOU” to the French for blessing us with the mini breakfast burrito – aka crepes – that we’ve come to love! Personally, I first fell in love with crepes in the French Quarter of New Orleans a few years ago. Afterwards, I started to explore with making different crepes at home. And now, crepes are one of my favorite breakfast options to make. And this buckwheat crepes recipe is one of the best!
And while crepes can get somewhat complicated with endless filling and flavor options, we’re going to keep it simple and call this buckwheat crepes recipe a beginner crepes recipe. Just consider this recipe an introductory to crepes and imagine all of the ways you can change the flavor and make it your own.
Here’s what you’ll love about this vegan buckwheat crepes recipe:
- This recipe is simplicity at it’s finest. It only calls for five very common ingredients that can likely be found in most vegan’s pantries: buckwheat flour, a dairy-free milk, oil, salt and your choice of sweetener or seasonings.
- The cooking method is also simple. All you have to do is combine the ingredients and place the mixture on the stovetop on a hot pan and then cook until you have crispy edges and a fluffy, softer inside.
- This buckwheat crepes recipe is super flexible. You can fill these crepes with anything your heart desires: consider roasted veggies, cinnamon baked apples, maple syrup or even tofu scramble.
- This recipe is gluten-free and sugar-free. If you’re on a gluten-free diet, then you probably know buckwheat flour is a great option and can be substituted for other flours most of the time, although some recipes may vary.
Helpful hints for this buckwheat crepes recipe:
- Practice makes perfect: Like pancakes, it can take a few tries to figure out the perfect time to remove the mix from your skillet. The perfect time to remove the mixture is when the outside starts to crisp but the inside is still nice and soft.
- Consider blending buckwheat flour: If possible, use whole buckwheat groats. Just place the groats in your blender and run it until you have a consistent mix. If bigger pieces remain, use a sifter to remove them.
- Keep the crepes warm: If you’re making a larger number of crepes, place them under a clean towel or parchment paper when you remove them from the stovetop. This will help ensure that they crepes are warm when you stuff and serve them.
- Top the crepes with something delicious: Nut butter, maple syrup, melted chocolate, Nutella, coconut whipped cream, granola or fresh fruit all make excellent options for topping off these crepes.
- Fridge and freezer friendly… but it’s not ideal: I would recommend eating these crepes when they’re fresh but, if necessary, they can be kept in the fridge for up to three days.Or they can be kept in an air-tight container in the freezer for up to one month. If frozen, place parchment paper between the crepes to prevent sticking.
Vegan Buckwheat Crepes Recipe
- 1 3/4 cup light coconut milk
- 1 cup buckwheat flour
- 1 punch of salt
- 1 tbsp coconut oil
- 1/8 tsp ground cinnamon
- 3/4 tbsp flaxseed meal
- coconut whipped cream
- 1 banana, sliced (recommended filling)
- blueberries (recommended filling)
- blueberry compote (recommended filling)
- granola (recommended filling)
- maple syrup (recommended filling)
- strawberry jam (recommended filling)
- In a bowl, combine the buckwheat flour, flaxseed meal, coconut milk, salt, coconut oil, ground cinnamon and sweetener.
- In a skillet over low-medium heat, pour enough mixture into the skillet to cover the bottom. Allow the mixture to harden, then flip. Both sides should be light brown.
- Place the breading on a plate. Cover with coconut whipped cream.
- Prepare the filling of the crepes as necessary.
- Fill the crepes by spreading the chosen filling(s) down the center of the crepe.
- Roll the crepes. Drizzle with maple syrup and serve with blueberries, if desired.