Vegan Buckwheat Crepes

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Vegan Buckwheat Crepes Gluten Free Egg Free Savory and Sweet Version

5 from 6 votes

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www.theconsciousplantkitchen.com

These French Buckwheat Crepes are soft, flexible thin pancakes made of buckwheat flour with a delicious nutty, earthy flavor. They are naturally vegan, egg-free, gluten-free, and perfect to use as a wrap with savory or sweet fillings.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-buckwheat-crepes/ or scan the QR code here ➡️

Prep Time10

Cook Time20

Total Time30

Servings: crepes (10 inches/26 cm)

Calories: 184.9kcal

Author: Carine Claudepierre

Ingredients

2 ½ cups Raw Buckwheat or Buckwheat flour
3 cups Cold Water

Optional

½ teaspoon Sea Salt
1 teaspoon Vanilla Extract
2-3 tablespoons Sugar or coconut sugar

US Customary - Metric

Instructions

Blender option

Rinse raw buckwheat groats in a sieve under cold water. Add in the jug of your high-speed blender with cold water and salt if desired
Blend on high speed - speed 10 of a Vitamix for 30 seconds or until the batter is smooth - it should look quiet liquid not very thick.
Transfer to a mixing bowl and rest at room temperature before cooking

Mixing bowl option

In a large mixing bowl, add buckwheat flour, salt, and sugar if used. Whisk to combine.
Whisk in cold water and vanilla extract if used. Whisk until smooth, it won't be very thick
Set aside for 10 minutes at room temperature before cooking.

Cooking crepes

Heat a 10-inch Tefal Crepes pan (26 cm) over medium heat, add 1 teaspoon coconut oil in the pan, tilt to spread, or rub onto the surface of the pan with a piece of absorbent paper. Don't keep too much oil on the pan, or the crepe will fry.
Add ⅓ to ½ cup of batter in the pan, tilting the pan and rotating at the same time to evenly spread the batter all over the pan. If the pan is too hot, the batter can split, so make sure the pan is warm, not producing steam that means the pan is overheated.
Cook for 2-3 minutes on one side on medium heat or until the sides of the crepes get crispy and unstick from the pan easily.
Use a long flat spatula to slip under the crepe and flip on the other side.
Cook for an extra 1 minute on the other side and cool down on a plate.
Meanwhile, regrease the pan, and repeat the steps above to cook the remaining crepe batter.

Storage

Store the cooked crepes in the fridge on a plate sealed with plastic wrap.
Store the uncooked crepe batter for up to 24 hours in the fridge in a sealed container.

Serving

Serve with jam, peanut butter, or fruit slices for a sweet breakfast. Or add some savory toppings like hummus, roasted red pepper, and zucchini.

Equipment

Nutrition