Whipped Coconut Cream on Buckwheat Crepes

Ingredients 0/6

Step 1

Blend the buckwheat flour, rice flour, golden flax meal, cocoa, and brown sugar in a bowl. Pour in the vanilla coconut milk and oil, then whisk everything together until you get a smooth batter. Let it sit for about 10 minutes while you get the rest ready.

Step 2

Whisk the culinary coconut milk with the vanilla cultured coconut milk until combined, then set it aside for later.

Step 3

Heat a small cast-iron pan over medium heat and lightly grease it with a bit of oil. Pour about a 1/4 cup of batter into the pan, swirling it around to form a thin, even layer. Cook for around 2 minutes on each side, using a spatula to gently loosen the edges before flipping. Once cooked, transfer the crepe to a plate and keep going with the rest of the batter.

Step 4

When your crepes are all done, spread a generous layer of the whipped coconut cream inside each one and roll them up. Feel free to get creative with your fillings and toppings—fresh berries, toasted nuts, seeds, vegan chocolate, or coconut chips all make great additions. Enjoy!