Crepes are my number 1 alternative to pancakes! I feel like pancakes are tasting better in a stack but crepes I love for their thin crusty edges and the fact that they can be filled with a LOT of sauce or fruits or chocolate or whatever!
For this recipe, I used buckwheat flour as my second flour and I have to say that I am quite a newbie when it comes to fancy flours. However, I found that it paired quite nicely with the all-purpose flour (can be substituted with oat flour if you don’t like all-purpose)
There is actually not really one perfect way to succeed in making crepes but there are two things I always do. I think my dad told me these little tricks years ago when I was a little girl, and since then I always do them intuitively.
First thing is that I add a second liquid ingredient to the milk, which is sparkling water. The sparkling water give the crepes the light fluffy texture and the bubbles.
Second, when I have finished the crepe mixture, I place it for ten minutes into the fridge before I start making them. To be honest, I have no idea what this does with the mixture but I feel like it is a good thing to do. Maybe it’s magic from little ice elves in the fridge. Who knows 🙂
If you are interested in making the Acai sauce that I used in the picture, you can find the recipe right here. For the chocolate drizzle, I just melted some vegan chocolate with coconut oil in a pan and then drizzled it over the chocolate crepes.
- ¾ cup all-purpose flour
- ½ cup buckwheat flour
- ⅓ cup unsweetened cacao powder
- 1½ cup almond milk (substitute with any other non-dairy milk)
- ½ cup sparkling water
- 3 tbsp agave syrup
- 1 tbsp vanilla extract
- 1 big ripe banana
- a pinch of fine sea salt
- coconut oil for the pan
- Combine all the ingredients in the blender until well combined.
- Preheat a nonstick pan, on medium heat.
- Grease the pan with coconut oil.
- Pour the batter into the center of the hot skillet, letting it spread outward to create a thin layer of crepe. Cook for about 3 minutes or when you see that the crepes
is building little bubbles, then flip. Cook the other side for about 2 minutes. - Repeat with the remaining batter.
- Stuff the crepes with fresh fruits and an Acai berry sauce. (Link for sauce in text above)
i have been looking for a vegan crepe recipe with buckwheat for ages! thank you sooo much lara:)) looks delicious
Thanks so much Lea! I am curious how they turn out, please let me know 🙂
They turned out perfect! I used mango for the filling but I didn’t have banana so I used ground flax and they were the best crepes ever 🙂 I will tag you in instagram next time I make it
Means a lot to me Lea! Using mango and flax seed is just genius, no wonder they turned out so perfect! Would love to see a picture <3
Ive never had chocolate crepes! They look wonderful:)
Thanks so much! I actually also usually made the plain ones, but adding some cacao powder is just bomb 🙂
Wann kann ich endlich zu dir zum Frühstücken kommen, Lara? 🙂 Das sieht mal wieder unbeschreiblich gut aus!
Liebe Grüße
Lena | http://www.healthylena.de
Gerne 🙂 komm in die schweiz ????
what does the sparkling water do?
it makes it fluffy 🙂
Thank you so much, it was absolutely perfect!
Could I use almond, or coconut flour?
I recommend almond flour coconut might be to dry ???? maybe you need to adapt the milk part. Let me know how it goes!