Growing up in France I have the fondest memories of making crepes with my family and friends. I am so happy to share this vegan and GF version with you!
This recipe is a mix between a sweet version and the traditional “galette” which is a savoury version from Bretagne, a North West region of France. The galette is made using buckwheat flour, a very nourishing wholegrain.
If you do not include buckwheat in your diet yet, I hope this delicious recipe inspires you to try it!
French Crepes
Enjoy these traditional French crepes made with nourishing buckwheat flour. This vegan and gluten-free recipe is a delightful mix of sweet and savory flavors.
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Equipment
Ingredients
- 260 g buckwheat flour
- 1 ½ cup (354.88 ml) soy milk
- 1 cup (236.59 ml) soda water
- 40 g softened butter
- 2 tsp vanilla extract
- ½ tsp (0.5 tsp) sea salt flakes
- 2 tbsp maple syrup
- 1 tsp bicarb soda
- 1 tsp baking powder
Instructions
- Combine all the dry ingredients in a bowl and stir until they are well mixed.
- Add all the wet ingredients to the dry ingredients and mix well until a smooth batter forms.
- Let the batter rest under a damp cloth for 30 minutes to 1 hour to allow the ingredients to fully combine.
- Heat a non-stick pan over medium heat and add a small amount of vegan butter. Pour approximately ¼ cup of the batter onto the pan, tilting the pan in a circular motion so that the batter evenly coats the surface.
- Cook the crepe for about 1 minute, until the bottom is light brown. Use a spatula to loosen the crepe, then flip it over and cook the other side for about 30 seconds.
- Keep the cooked crepes warm in the oven at a low setting while you cook the rest of the batter. Serve the crepes hot.
