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.

Author Sarah Cobacho (plantbaes.com)

PREP TIME1

COOK TIME30

TOTAL TIME1 30

Servings 4

Course Breakfast

Cuisine French-Inspired

Keyword 10 ingredients or less, easy breakfast, gluten-free, High Protein, maple syrup, soy milk, Vegan

Ingredients

260 g buckwheat flour
1 ½ cup soy milk
1 cup soda water
40 g softened butter
2 tsp vanilla extract
½ 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.

Video

Nutritional Information - Per Serving