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…
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.
- 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)
- 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
- 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.
- 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.