If you’re looking for a new breakfast recipe for lazy weekend mornings, I have just the thing for you.
A crepe is like having a mini burrito for breakfast, and quite frankly, who wouldn’t want that? Plus, the flavor options and filling possibilities are endless. Let’s do this!
This crepe recipe was inspired by a new-to-me Youtube channel, Cam and Nina, which focuses on making vegan food easy and delicious – something we’re all about. So when I saw they had a crepe recipe that was both vegan and gluten free – a recipe I’ve been trying to tackle for years now – I had to give it a try. And I must say, with a couple of small tweaks, I’ve made it my own and am totally in love with the result.
One of the best things about this 30-minute, 5-ingredient recipe is it’s SO versatile. It can be made oil-free, sugar-free, sweet, and savory, and the filling/topping options are endless. It’s just a good, hearty, basic crepe that you can make your own depending on what you’re craving.
This recipe is made with a simple mix of (untoasted*) buckwheat flour (a hearty, gluten-free grain), dairy-free milk, a little oil, salt, and sweetener / seasonings of choice. That’s it!
Once it’s mixed, all that’s left to do is swirl onto a hot pan and cook until crispy on the edges and fluffy on the inside.
I hope you all LOVE these crepes! They’re:
Easy to make
& Super delicious
These would make a lovely lazy weekend breakfast, filled with savory things like tofu scramble and roasted veggies with my vegan hollandaise (recipe in our cookbook!) or sweet things like Cinnamon Baked Apples, nuts, and maple syrup.
If you try this recipe, be sure to let us know by leaving a comment, rating, and tagging a picture #minimalistbaker on Instagram. Cheers, friends!
- 1 cup (120 g) buckwheat flour (untoasted, not kasha*)
- 3/4 Tbsp (5 g) flaxseed meal
- 1 3/4 cups (420 ml) dairy-free milk (such as almond, rice, or light coconut // see my DIY Dairy-Free Milk Guide to make your own)
- Pinch sea salt
- 1 Tbsp (15 ml) avocado or melted coconut oil, plus a bit more for cooking (or use nonstick pan)
- optional: 1/8 tsp ground cinnamon (omit for savory)
- optional: sweetener to taste (I used a dash of stevia - omit for savory or unsweetened)
- To a blender or mixing bowl, add buckwheat flour (see notes), flaxseed meal, dairy-free milk, salt, avocado oil, cinnamon (omit for savory), and sweetener of choice (omit for savory or unsweetened).
- Pulse in blender or whisk in mixing bowl to combine. The batter should be pourable but not watery. If too thin, add a bit more buckwheat flour. If too thick, thin with more dairy-free milk.
- Heat a cast-iron or nonstick skillet over medium heat. (Non-stick is best for crepes, but I use a seasoned cast-iron skillet and it works well, too). Once hot, add oil (omit for non-stick pan), ~1/4 cup (60 ml) batter, and swirl the batter around the pan so it forms a thin circle. Let cook until the top appears bubbly and the edges are dry (similar to pancakes). Then carefully flip and cook for 2-3 minutes more on the other side. Turn heat down if cooking too quickly.
- Repeat until all crepes are prepared - about 12. Keep warm between layers of parchment paper or on a plate under a towel.
- Serve as is with a little vegan butter, nut butter, maple syrup, compote, or other fillings or choice! I went with compote, peanut butter, and maple syrup. But these would also be delicious with coconut whipped cream, Cinnamon Baked Apples, fresh fruit (e.g. berries or bananas), or granola.
- Best when fresh, but you can store leftovers sealed in the refrigerator up to 3 days. To freeze, layer between pieces of parchment paper (to prevent sticking) and freeze. Then store in a freezer-safe container up to 1 month. To reheat, warm in a 350-degree F (176C) oven or microwave until hot.
*Nutrition information for 1 of 15 crepes calculated without sweetener and with oil.
*Adapted from the fabulous Cam and Nina.