Cooking Time 40 minutes
Makes 6 crêpes
The best crêpes are freshly made, golden brown, and lacy-thin. We put a hint of cinnamon in our delicate Buckwheat Crêpes, which taste great at any time of day, not just breakfast.
Ingredients 
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3/4 cup (100 g) buckwheat flour
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3 tablespoons tapioca starch
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1 teaspoon ground cinnamon
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1/2 teaspoon baking powder
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Pinch of salt
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1/2 cup (100 ml) almond milk
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1 1/2 teaspoons coconut oil
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1/2 cup (100 g) plain soy yogurt
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2/3 cup (100 g) fresh blueberries
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2 tablespoons maple syrup
Instructions
- Preheat the oven to 200°F (95°C).
- Whisk together the buckwheat flour, tapioca starch, cinnamon, baking powder and salt in a medium bowl. In a separate bowl, combine the almond milk with 3/4 cup (200 ml) water. Pour the wet ingredients into the dry ingredients and whisk until smooth.
- Melt 1/4 teaspoon of the coconut oil in a nonstick skillet over medium-high heat. Use a 1/4-cup (60 ml) measure to pour crêpe batter into the pan. Tilt the pan so the batter spreads in a thin, even layer over the whole surface. Cook the crêpe until golden brown on both sides, 2 to 3 minutes for each side. Remove the crêpe from the pan and place on a baking sheet in the oven to keep warm. Repeat with the remaining coconut oil and batter.
- Divide the crêpes between two plates. Serve topped with yogurt, blueberries, and maple syrup.
Tip: If you leave out the cinnamon, you can serve these crêpes with savory toppings, too. We are partial to spinach sautéed quickly in a drizzle of olive oil.
Recipe from The Ultimate Vegan Breakfast Book: 80 Mouthwatering Plant-Based Recipes You’ll Want to Wake Up For © Nadine Horn and Jörg Mayer, 2016. Reprinted by permission of The Experiment. Available everywhere books are sold. theexperimentpublishing.com