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…
Buckwheat Crepes + Chocolate Sauce
- 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
- Chocolate 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
- 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 Sauce
- 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.