These Buckwheat & Chickpea Flour Crêpes Offer Endless Brunch Possibilities
I celebrated this Canada Day by being creative in the kitchen! Featuring buckwheat & chickpea flour crepes, 3 ways: strawberries, coconut & chocolate | nectarines, yogurt & walnuts | banana & almond butter.
VEGAN | GLUTEN-FREE | LOW SUGAR | NUT-FREE OPTION
Serves 2 (roughly 2-3 crepes each)
1/2 cup buckwheat flour (I suggest grinding your own buckwheat groats into a flour for best results)
1/2 cup chickpea flour
1/2 tbsp coconut sugar, or other sugar
1/4 tsp cinnamon
1/8 tsp sea salt
1.5 cups unsweetened non-dairy milk, such as almond or soy
1 tbsp oil, such as grapeseed or melted coconut oil
1/2 tsp vanilla extract
Coconut oil or other oil for frying
Tip: for savoury crepes omit the coconut sugar, cinnamon and vanilla!
Whisk together the dry ingredients (ending with sea salt), then add in the wet ingredients (ending with vanilla extract) and whisk until well combined.
In a non-stick frying pan over medium heat, add a small amount of coconut oil and pour about a ladle full of batter and twirl the pan to spread the batter thin (make sure the pan has heated up first).
Cook for 2-3 minutes per side or until browned, lifting the crepe up gently around the edges and working your way in to avoid tearing.
Add toppings of your choice and roll them up!
Enjoy and happy Canada Day! 🇨🇦