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!
*7/20/18 Recipe updated to include new dairy-free milk recommendation, plus tips on how to prohibit the crepes from sticking to the pan.
5-Ingredient Buckwheat Crepes
- 1 cup un-toasted (raw) buckwheat flour (*not kasha or Bob’s Red Mill brand – we recommend grinding your own flour from buckwheat groats – see notes!)
- 3/4 Tbsp flaxseed meal
- 1 3/4 cups light (canned) coconut milk (we found almond milk and lighter, less fatty milks to promote sticking to the pan)
- 1 pinch sea salt
- 1 Tbsp avocado or melted coconut oil (plus a bit more for cooking // or use nonstick pan)
- 1/8th tsp ground cinnamon (optional // omit for savory)
- sweetener (optional // 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, light (canned) coconut 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 typically best for crepes, but I used a seasoned cast-iron skillet and it worked well, too). Once hot, add a little oil and spread into an even layer. Let the oil heat until hot – when you flick a little water onto the pan, it should crackle and evaporate almost immediately.
- Add ~1/4 cup (60 ml) batter. 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. We didn’t find we needed to add any more oil after the first crepe. 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! My preferred is vegan butter, berries, maple syrup, and banana. 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 calculated without sweetener and with oil.
*Adapted from the fabulous Cam and Nina.