Buckwheat Crepes + Chocolate Sauce {Recipe &Video}

It’s brunch season! With Easter, Mother’s Day, and lots of sunny days on the horizon, now is the time to refresh your brunch game. This gluten-free vegan crepe recipe will help you do just that.

Unlike traditional crepes, these don’t use eggs or refined flour. They’re very tasty without sacrificing any nutrition :) Buckwheat, the base flour, is high in protein, fiber, various minerals, and powerful phytonutrients. Despite its name, it doesn’t actually contain any wheat—it’s totally gluten-free. It has been studied for its role in supporting healthy blood sugar levels and lowering risk of diabetes––which is extra special since we all know how some brunches and breakfasts can leave you feeling like you might already have diabetes…

These whole grain crepes are delicious, filling, very pretty, and totally healthy! They’re also great for kids :) 
Then there is the chocolate! This creamy vegan chocolate sauce takes the crepes to the next level. Yes, even the chocolate sauce is healthy. There is really no excuse not to give these a try at your next brunch. Pair them with my Fig & Arugula Salad for a fabulous late morning menu. Expect even more delicious vegan brunch recipes throughout the season.


Gluten-free Buckwheat Crepes
makes 6-8 crepes/2-4 servings

1¼ cup buckwheat flour 
½ cup rice flour
1 tbsp arrowroot powder
1 cup rice or soy milk 
1½ cup water
1 tsp vanilla extract
1 tbsp sugar
1 tbsp ground flax seed 
coconut oil (for pan)


Preheat a cast iron skillet, or another nonstick pan, on medium heat. Grease the pan with coconut oil. Place all ingredients into a blender, and blend until smooth.

Pour the batter into the center of the hot skillet, letting it spread outward to create a thin layer of crepe. Cook for about 4 minutes, then flip. Cook the other side for about 2 minutes.
Place the crepe in the middle of a folded dry kitchen towel and cover. 
Repeat with the remaining batter.

Serve the crepes with chocolate sauce (recipe below), sliced fruit, toasted nuts, and maple syrup.

Chocolate Cream Sauce
½ cup tahini (or other nut/seed butter)
3 tbsp soy or almond milk
2 tbsp maple syrup
½ cup Medjool dates (or soaked Deglet dates)
¼ cup cocoa powder 
Place ingredients in a food processor and blend until smooth. Add more soy/almond milk to thin if necessary. Transfer to a small sauce bowl, or jar. Any left over sauce will keep in the refrigerator for 3 days. 

  • Celeste H

    I love this recipe and I love everything you do. Its so well organized, simple, and informative without the rush!

    I was wondering if you do a video of you shopping for life (hahaha). I haven’t seen a video yet for vegans and their shopping experiences. Also, what do you recommend for the body like showering, and etc. Have you thought of doing a meet up?

    Thank you for the helpful tips! You are beautiful.

    • http://www.sweetpotatosoul.com/ Jenné @ Sweet Potato Soul

      Hey Celeste! Thank you so much :)
      mmm…now you make me want those crepes!!

      I think a vegan shopping video is a fantastic idea. I’m certainly going to add that to our shoot schedule. Thanks for the idea!

      For showers I love the Trader Joe’s vanilla oat soap bar. Things like castor soap irritate me :( There are so many great products out there though. I think it’s about finding one that makes you feel amazing! This one does that for me, and I like that it’s really cheap! xoxo