Buckwheat Vegan Crepes with Chocolate Date Sauce
These easy vegan crepes are crafted with gluten-free buckwheat flour, offering a healthy and delightful base. They are served with a rich, nutritious chocolate sauce made from tahini and dates, perfect for a satisfying vegan brunch.
Instructions
- 1
Preheat a cast iron skillet, or another nonstick pan, on medium heat.
- 2
Grease the pan with [coconut oil]. Place all ingredients for crepes into a blender, and blend until smooth.
- 3
Pour the batter into the center of the hot skillet, letting it spread outward to create a thin layer of crepe.
- 4
Cook for about 4 minutes, then flip.
- 5
Cook the other side for about 2 minutes.
- 6
Place the crepe in the middle of a folded dry kitchen towel and cover.
- 7
Repeat with the remaining batter.
- 8
Serve the crepes with chocolate sauce (recipe below), sliced fruit, toasted nuts, and [maple syrup].
- 9
Place tahini (0.5 cup), soy milk (3 tbsp), maple syrup (2 tbsp), medjool dates (0.5 cup), and cocoa powder (0.25 cup) in a food processor and blend until smooth.
- 10
Add more [soy milk] to thin if necessary.
- 11
Transfer to a small sauce bowl, or jar.
- 12
Any left over sauce will keep in the refrigerator for 3 days.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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