Easy vegan crepes made with gluten-free buckwheat flour. Served with a healthy chocolate sauce made with tahini and dates. Perfect for vegan brunch or breakfast.
Prep Time10 minutesmins
Cook Time30 minutesmins
Servings: 6
Author: Jenné
Ingredients
Crepes
1¼cupbuckwheat flour
½cuprice flour
1tbsparrowroot powder
1cuprice or soy milk
1½cupwater
1tspvanilla extract
1tbspsugar
1tbspground flax seed
coconut oilfor pan
Chocolate Sauce
½cuptahinior other nut/seed butter
3tbspsoy or almond milk
2tbspmaple syrup
½cupMedjool datesor soaked Deglet dates
¼cupcocoa powder
Instructions
Crepes
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.