banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Sweet Buckwheat Crepes

Makes about 18 crepes

    Share

    Sweet Buckwheat Crepes

    The filling options for these sweet crepes are endless, from sliced fruit to melted chocolate to sweetened chestnuts and beyond. Keep things kid-friendly with a simple drizzle of maple syrup. Or marinate a handful of fresh or frozen berries in 1/4 cup (60 mL) rum or sweet local liqueur for at least 30 minutes before serving. For a luxurious French variation, flambé a pan of folded, buttered crepes with a splash of cognac—the liqueur of choice for traditional Crepes Suzette.

    Advertisement

    If using eggs, use just 1 1/4 cups (310 mL) milk. If using ground chia or flaxseed, use full 1 1/2 cups (350 mL).

    Batch cooking

    Double the recipe and freeze leftovers between layers of parchment paper for the next time you feel like crepes but don’t feel like making them from scratch.

    Skillet skill

    The pan needs to be hot enough and the batter thin enough to create air bubbles on impact or crepes won’t cook through properly. There’s no need to regrease the skillet after each crepe, unless crepes are sticking to the pan.

    Advertisement

    Sweet Buckwheat Crepes

    Ingredients

    • Crepe batter
    • 1 1/4 to 1 1/2 cups (310 to 350 mL) almond milk,
    • cowsí milk, or water (see tip)
    • 1 Tbsp (15 mL) ground chia seeds or flaxseeds,
    • or 2 organic eggs
    • 1 Tbsp (15 mL) cane sugar or maple syrup
    • 1 Tbsp (15 mL) vegan margarine or butter,
    • melted, or extra-virgin olive oil
    • 1 cup (250 mL) buckwheat flour
    • 1 tsp (5 mL) vanilla extract, or seeds scraped from 1 vanilla bean
    • 1/2 tsp (2 mL) salt
    • Maple syrup, to serve
    •  
    • Filling options
    • Sliced strawberries, pears, melons, raspberries, blueberries, bananas, caramel, chocolate, nut butters, applesauce, honey and lemon juice, cinnamon sugar and butter, or unsweetened, peeled chestnuts mashed with maple syrup

    Nutrition

    Per serving:

    • calories46
    • protein1g
    • fat1g
      • saturated fat0g
      • trans fat0g
    • carbohydrates8g
      • sugars3g
      • fibre1g
    • sodium78mg

    Directions

    01

    In blender, blend almond milk, ground chia seeds, sugar or maple syrup, vegan margarine, buckwheat flour, vanilla, and salt until smooth. Set aside for 10 minutes to gel if using chia or flaxseeds.

    02

    Heat greased griddle, skillet, or steel crepe pan over medium-high heat. Using ladle, spoon 1/4 cup (60 mL) batter into preheated pan and quickly swirl pan to create circle about 6 in (15 cm) in diameter.

    03

    Cook for 2 to 3 minutes, until edges are dry and bottom is lightly browned. Flip crepe and cook for 2 minutes, or until cooked through. If batter is undercooked in middle and crispy on edges, press down on middle of crepe with spatula and flip once or twice to evaporate excess liquid.

    04

    Transfer to plate and serve immediately with maple syrup and fillings of choice. Repeat with remaining batter.

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.