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Vegan Buckwheat Crepes With Maple Sautéed Strawberries
When it comes to making crepes, I think, many people are intimidated by its process. And I know why; the first time i made crepes i had my “first pancake” effect. It’s a part of learning process, but once you made a batch, you’ll get the hang of it real soon.
As you probably know, recently I had a second baby. After a couple months of adjusting to a new routine, I’m ready to get back into my pre-pregnancy shape and I’m slowly trying to shift into healthier eating habits.
Buckwheat is a commonly used grain in Ukraine where I am come from. It’s very healthy. We usually consume it in a form of porridge. That’s pretty much the only way I used to eat buckwheat.
Everything changed after my trip to France in the mid 2000s. We were exploring Normandy and one day we bumped into a cozy small cafe. I ordered buckwheat crepes with blue cheese for lunch. Crispy texture and slightly nutty taste made those crepes the best meal I’ve had in a very long time.
Inspired by my trip, I want to share with you an awesome vegan and gluten-free recipe of Buckwheat Crepes with Maple Sautéed Strawberries. Whether you make them for breakfast, brunch or dessert, I promise, these Crepes are a bomb-delicious.
To intensify the taste of my crepes, while shopping at Walmart, I picked up So Delicious Dairy Free®frozen dessert.
If you’ve never heard of them, let me tell you that So Delicious Dairy Free® offers an array of delicious dairy-free delights you can feel good about sipping, biting, pouring, scooping, licking, and chugging throughout your day. Many of their products are made with organic ingredients, and are always 100 percent plant-based and Non-GMO Project Verified with no artificial flavors, colors, trans-fats, or hydrogenated oils.
Make sure to use non-stick skillet and if during cooking, crepes absorb all oil, add more oil and wiping away excess.
The combination of crispy crepe, lightly sweet, sour strawberries and a scoop of So Delicious Dairy Free® frozen dessert makes this easy vegan recipe a guilt free dessert or breakfast treat.
- 2 cups buckwheat flour
- 2 tablespoons flaxseed meal
- 3 cups almond milk + 5 tablespoons
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 4 tablespoons melted coconut oil + 1 tablespoon
- grape seed oil or other high heat oil for cooking
- 3 tablespoons maple syrup
- 14 oz strawberries, hulled and sliced
- 1 pint So Delicious Dairy Free® Coconut Milk Oh-So Strawberry Frozen Dessert
- In a small bowl, mix together flaxseed meal and 5 tablespoons of almond milk. Leave it for 5 minutes.
- In a large bowl, combine buckwheat flour, flaxseed mixture, 3 cups almond milk, salt, vanilla and 4 tablespoons of coconut oil. Mix with a whisk until well combined with no lumps.
- Heat 1 tablespoons of grape seed or other high heat oil in a skillet. Swirl around to cover and wipe away excess oil if any.
- Pour ¾ ladle of crepe batter into a skillet, tilting to cover the bottom.
- Cook for 3-4 minutes until the crepe is golden on the bottom and edges become crisp. Using spatula, flip crepe to other side and cook for another 2-3 minutes.
- Transfer to a plate and continue with the remaining batter.
- In a medium sauté pan, heat 1 tablespoon of coconut oil, add strawberries and cook until softened, for 2-3 minutes. Add maple syrup and cook for another 30 seconds. Remove from the heat.
- Fill the crepes with strawberries, fold into half moon shape, then fold again into the triangular shape.
- Serve with a scoop of So Delicious Dairy Free® Coconut Milk Oh-So Strawberry Frozen Dessert.