• Micah

Buckwheat Chocolate Crepes

This is the breakfast you make if you're looking to impress. Whether it's spicing up your long-time Valentine, or trying to catch a Valentine, make these gluten free, dairy-free Buckwheat Chocolate Crepes! Better yet, make them the day before so you can get a few for minutes of shut eye before you go about impressing.Or hell, make them for yourself as a weekend brunch treat, and don't change out of your PJ's for the whole day. You do you.

Buckwheat Chocolate Crepes

Crepes feel fancy AF. So fancy and special that I don't make them as often as I should, because they really aren't too complicated. As long as you remember that the first one will ALWAYS look like a pile of brown scrambled messy eggs, but it gets better. The beauty of crepes, is that they can be made in advance - just keep a piece of parchment baking paper in between the layers and give them a quick reheat in a pan before serving. Or bring them to work for the fanciest meal prep breakfast you'll ever see.


It's important to let the batter rest for these - so whip it up before you go to bed, and in the morning you can get crepe-ing (not a word, btw). I filled mine with a almond butter filling, but feel free to experiment with yogurt, jams, butter or just on their own.


These crepes give new life to my Pancake Sunday routine! But if you're in the mood for classic pancakes, check out my other pancake recipes here:



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Buckwheat Chocolate Crepes

Total Time: 40 mins

Servings: 4 servings


Ingredients

  • 1 cup buckwheat flour (120g)

  • ¼ cup cacao powder (25g)

  • 2 eggs

  • 1 tsp vanilla extract

  • 1 cup non-dairy milk (240ml)

  • 1/3 cup water, or cold coffee (80ml)

  • ⅓ c. Water

  • Pinch sea salt

Filling:

  • ¼ cup crunchy almond butter

  • ¼ c. yogurt

  • 1 tbsp maple syrup

  • 1/4 cup chocolate, chopped (50g)

  • 2-3 strawberries sliced

Instructions

  1. In a blender, combine all ingredients, except for water.

  2. Transfer to a bowl or container, cover and let sit for at least 2 hours, but preferably overnight.

  3. Whisk water into the batter after it has rested.

  4. Lightly grease a non-stick skillet, over medium heat. Pour ¼ c. batter into the pan, swirling to lightly coat the entire pan. When the top is set and no longer wet, carefully use a metal spatula (or off-set spatula) to gently lift or roll it onto a plate. Repeat with leftover batter. Crepes can be made in advance.

  5. Combine almond butter, yogurt and maple syrup - spread a thin layer on one side of crepe. Fold in half, and half again into small triangles. Top with chopped chocolate and strawberries.


#buckwheat #chocolate #crepes

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