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Buckwheat Crepes + Chocolate Sauce
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.
Servings: 6
Ingredients
- Crepes
- 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
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.