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Buckwheat Crepes with Whipped Coconut Cream
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Elegant dessert: Buckwheat cocoa crepes filled with whipped coconut cream, topped with berries, nuts, or chocolate.
Ingredients:
  • 1 cup buckwheat flour
  • 0.75 cup rice flour
  • 0.33333334326744 cup golden flaxseed meal
  • 0.33333334326744 cup cocoa powder
  • 0.33333334326744 cup brown sugar
  • 2.75 cups So Delicious® Dairy Free Vanilla Coconut Milk
  • 3 tablespoons sunflower or coconut oil, plus more for cooking
  • 11 ounces So Delicious® Dairy Free Original Culinary Coconut Milk
  • 2 tablespoons So Delicious® Dairy Free Unsweetened Vanilla Cultured Coconut Milk
Instructions:
  • Combine buckwheat flour, rice flour, golden flax meal, cocoa, and brown sugar in a bowl.
  • Combine the vanilla coconut milk and oil, whisk until smooth, then allow to rest for 10 minutes.
  • Whisk together the culinary coconut milk and vanilla cultured coconut milk. Set aside.
  • Preheat a small cast-iron pan over medium heat and lightly grease it with oil.
  • Pour 1/4 cup of batter into a hot pan and swirl it around to create a thin layer.
  • Cook each side for approximately 2 minutes until beautifully golden brown, gently using a spatula to release the edges. Then transfer to a plate and continue with the rest of the batter.
  • Spread a creamy layer of coconut inside each crepe and then roll them up tightly.
  • Top and stuff crepes with your favorite fillings like fresh berries, toasted nuts, seeds, vegan chocolate, or coconut chips.

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