Buckwheat Crepes With Whipped Coconut Cream

1. 1

   In bowl, mix buckwheat flour, rice flour, golden flax meal, cocoa, and brown sugar.

2. 2

   Add vanilla coconut milk and oil. Whisk until smooth. Let rest 10 minutes.

3. 3

   Meanwhile, whisk culinary coconut milk with vanilla cultured coconut milk. Set aside.

4. 4

   Heat small cast-iron pan over medium heat. Grease lightly with oil.

5. 5

   Add 1/4 cup batter to hot pan, twirling to spread batter out in a thin layer.

6. 6

   Cook for about 2 minutes per side, using spatula to loosen edges. Transfer to plate and repeat with remaining batter.

7. 7

   Spoon a layer of coconut cream inside crepes and roll up.

8. 8

   Garnish and fill crepes with your choice of toppings and fillings. Some suggestions include fresh berries, toasted nuts, seeds, vegan chocolate, coconut chips, etc.

* Per serving · 4 servings · Values may vary.

No additional tips available.