These delicate buckwheat crepes are light, flavorful, and perfect for any time of day. Topped with airy whipped coconut cream, they make a deliciously simple treat that’s both satisfying and naturally dairy-free.
Start by mixing the buckwheat flour, rice flour, golden flax meal, cocoa, and brown sugar in a bowl. Pour in the vanilla coconut milk and oil, then whisk everything together until it’s nice and smooth. Let the batter rest for about 10 minutes while you get the coconut cream ready.
For the cream, just whisk the culinary coconut milk with the vanilla cultured coconut milk until it’s light and fluffy, then set it aside.
Heat a small cast-iron pan over medium heat and lightly grease it with a bit of oil. Pour about a quarter cup of batter into the pan, swirling it around to form a thin, even layer. Cook each crepe for around two minutes on each side, gently loosening the edges with a spatula before flipping.
Once they’re cooked, transfer the crepes to a plate. Spread a spoonful of the whipped coconut cream inside each one and roll them up.
Feel free to get creative with your toppings—fresh berries, toasted nuts, seeds, vegan chocolate, or coconut chips all make great additions. Enjoy!
- Use a non-stick pan and lightly grease it before pouring the batter to prevent sticking.
- Let the batter rest for about 15 minutes to improve texture and make the crepes more tender.
- Cook crepes on medium heat to avoid burning while ensuring they cook evenly.
These crepes offer a delightful twist on a classic favorite by using buckwheat, which adds a nutty flavor and is naturally gluten-free. Paired with light whipped coconut cream, they create a light and tasty treat that feels indulgent without being heavy.
Serve these crepes warm with fresh berries, a drizzle of maple syrup, or a sprinkle of toasted nuts for added crunch. They also pair well with a dusting of powdered sugar or a spoonful of fruit compote for a sweet finish.
Store leftover crepes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave to keep them soft. The whipped coconut cream is best prepared fresh but can be stored separately in the fridge for up to a day.
