Delicious Buckwheat Crepes topped with Fluffy Coconut Cream

Ingredients

• 1 cup of buckwheat flour
• ¾ cup of rice flour
• ⅓ cup of golden flaxseed meal
• ⅓ cup of cocoa powder
• ⅓ cup of brown sugar
• 2 ¾ cups of So Delicious® Dairy Free Vanilla Coconut Milk
• 3 tablespoons of either sunflower or coconut oil, with extra for cooking
• 11 ounces of So Delicious® Dairy Free Original Culinary Coconut Milk
• 2 tablespoons of So Delicious® Dairy Free Unsweetened Vanilla Cultured Coconut Milk

Step 1

Combine buckwheat flour, rice flour, golden flax meal, cocoa, and brown sugar in a mixing bowl, blending them together. Pour in vanilla coconut milk and oil, then whisk until you achieve a smooth consistency. Allow the mixture to sit and rest for about 10 minutes to settle and develop its flavors.

Step 2

In the meantime, take another bowl and whisk together culinary coconut milk with vanilla cultured coconut milk. This creamy blend will complement the crepes perfectly, so set it aside for now.

Step 3

Prepare a small cast-iron pan by heating it over medium heat and lightly greasing it with oil. Once the pan is ready, pour about 1/4 cup of the batter onto it, swirling the pan to evenly spread the batter into a thin layer. Cook the crepe for approximately 2 minutes on each side, using a spatula to gently loosen the edges. Transfer the cooked crepe to a plate and repeat this process with the remaining batter.

Step 4

To assemble the crepes, spoon a generous layer of coconut cream onto each one before rolling them up. Get creative with your toppings and fillings by adding fresh berries, toasted nuts, seeds, vegan chocolate, coconut chips, or any other delicious ingredients you prefer. Let your imagination guide you as you garnish and fill the crepes to your heart's content!