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These whole grain crepes are delicious, filling, very pretty, and totally healthy! As you’ll see in the video, they’re a cinch to make.
They’re perfect for brunch.
Check out the recipe on my blog: http://www.sweetpotatosoul.com/2014/04/buckwheat-crepes-chocolate-sauce-recipe.html
RECIPE!
Gluten-free Vegan Crepes
1¼ cup buckwheat flour
½ cup rice flour
1 tbsp arrowroot powder
1 cup rice or soy milk
1½ cup water
1 tsp vanilla extract
1 tbsp sugar
1 tbsp ground flax seed
coconut oil (for pan)
Preheat a cast iron skillet, or another nonstick pan, on medium heat. Grease the pan with coconut oil. Place all ingredients into a blender, and blend until smooth.
Pour the batter into the center of the hot skillet, letting it spread outward to create a thin layer of crepe. Cook for about 4 minutes, then flip. Cook the other side for about 2 minutes.
Place the crepe in the middle of a folded dry kitchen towel and cover.
Repeat with the remaining batter.
Serve the crepes with chocolate sauce (recipe below), sliced fruit, toasted nuts, and maple syrup.
Chocolate Cream Sauce
½ cup tahini (or other nut/seed butter)
3 tbsp soy or almond milk
2 tbsp maple syrup
½ cup Medjool dates (or soaked Deglet dates)
¼ cup cocoa powder
Place ingredients in a food processor and blend until smooth. Add more soy/almond milk to thin if necessary. Transfer to a small sauce bowl, or jar. Any left over sauce will keep in the refrigerator for 3 days.
Check out the recipe on my blog: http://www.sweetpotatosoul.com/2014/04/buckwheat-crepes-chocolate-sauce-recipe.html
For more great free recipes visit:
http://www.sweetpotatosoul.com
and
http://www.21dayveganblueprint.com
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