Buckwheat Crepes with Vegan Cashew Cream

buckwheat crepes with cashew cream

As you guys probably know, I love my buckwheat. So it was just a logic thing for me to try and make buckwheat crepes. I was inspired by the recipe from David Lebovitz, but changed quite a lot around to fit my preferences. So without further ado, here we go:

Simple Buckwheat Crepes

buckwheat crepes close up

Ingredients

  • 1 cup rice milk
  • a pinch of salt
  • 1 tbsp coconut oil (melted)
  • 3/4 cup buckwheat flour
  • 2 medium eggs

Cooking Directions

The batter

  1. Probably the simplest instructions ever: take medium bowl and mix everything together with a whisk.
  2. Let it either sit on the counter for about an hour, or ideally let it rest over night in the fridge (don’t forget to take it out a bit before you want to make the crepes, so the batter can get to room temperature).

The crepe making

(which is the trickier part)

  1. In a crepe pan or other large pan, heat up some coconut oil and swirl around.
  2. Lift the pan of the heat, pour a thin layer of batter starting from the middle and set it down again.
  3. After about 30 seconds to a minute, try running a spatula under the edges of the crepe to loosen it up and flip it. There are several ways to flip a crepe – “air flipping” does not always work for me, so sometimes I just work with a pan flipper to help the process. Bake on the other side for about 30 seconds and you are done!
  4. Repeat until the batter is used up!

 

Notes:

  • With my pan this batter yields about 4 crepes, whereas 2 crepes are one serving.
  • Those crepes are not sweet, so you can also spread something savory on them if you like!
  • If you want the crepes to be vegan, you could try to replace the eggs with flax eggs, chia eggs or even just apple sauce or a mashed banana (this will change the taste of the crepes though!). I haven’t tried this yet, so I can’t guarantee you how they will turn out. If you do try it, please let me know 🙂

Buckwheat Crepes with Cashew Cream

The vegan Cashew Cream

Now that you are set with the crepes, here is how to make this incredibly easy Cashew Cream (which you should make before you make the crepes!):
Soak 1/2 cup of cashews in water for 1-2 hours (the longer the creamier it gets). Rinse them well, and put them in a blender with spoonful-s of water at a time, in order to achieve the right creamy consistency. You want it to be smooth, so you can pipe it into cute forms with a piping bag 😉 If you don’t have a piping bag, simple use a plastic baggy and cut of a corner! I love the taste of it as it is, but you could also add some lemon or some kind of sweetener to it, if you prefer. Enjoy!

13 thoughts on “Buckwheat Crepes with Vegan Cashew Cream

    1. Thank you so much for your feedback, Eleni! I’m so glad you enjoyed those crepes. I love creating recipes with buckwheat, like my waffles or quite a few others on the blog as well. 🙂

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