Berry Buckwheat and Chocolate Crepes (Vegan GF)

Light and fluffy large crepes made with gluten-free buckwheat flour and filled with warm juicy berries, thick coconut yoghurt and topped with sticky syrup and chocolate. These are easy to make and impressive to fill and roll.

Pancake day is well and truly on the way (it’s only 2 days to go now in the UK) and it’s safe to say that they are going a little bit crazy on social media. Every other post it seems features gorgeous stacks of fluffy pancakes topped with delicious things, so how to stand out…

Berry Buckwheat and Chocolate Crepes

That is always something that I am to do when I post. What will make someone stop scrolling and pause over my recipe in particular? What will make you want to make my recipe more than any other?

So, instead of the usual fluffy pancakes (which I love!), I thought to try my hand at crepes.  Thinner, larger and typically a bit trickier to make, crepes are something I love to have but never do. Since adopting a vegan lifestyle a few years ago, I have only had crepes a handful of times but that has all changed now I have these Berry Buckwheat and Chocolate Crepes!

I should probably also shout out to mum who suggested to make crepes this year, too. Thanks, mum.

Back to the crepes, the mixture is simple. I make my own buckwheat flour by grinding buckwheat flakes to a fine meal or “flour” and then add in some baking powder and cinnamon. The wet mixture is simply plant-based milk, some lemon juice, melted coconut oil and vanilla essence – that’s it! Whisk it all together and allow to rest before the crepe-making begins.

Berry Buckwheat and Chocolate Crepes

Berry Buckwheat and Chocolate Crepes

These Berry Buckwheat and Chocolate Crepes require a little more concentration and you need to be a bit more careful than you would with fluffy small pancakes, but these work a treat. *Pour the batter into a hot pan – a non-stick pan is essential!  Be patient as the pancakes slightly bubble and cook through and then carefully use a spatula to go around the edges to loosen the crepe before flipping over. It may be worth inverting onto a flat surface before returning to the pan to cook on the second side.

When the Berry Buckwheat and Chocolate Crepes are ready, simply fill them with coconut yoghurt and warm berries, roll up and serve. I like to top mine with more yoghurt, berries, some syrup and lots of chocolate.  I first made these with the delicious Raspberry Crisp White Chocolate bar from NuCao (who plant a tree for every bar bought!).  You can play around with the fillings, try banana and chocolate, classic lemon and sugar, jam and peanut butter…  whatever you fancy.

Berry Buckwheat and Chocolate Crepes

Berry Buckwheat and Chocolate Crepes

These Berry Buckwheat and Chocolate Crepes are wholesome, light and fluffy, naturally gluten-free and vegan. They are free from any added sugars and are quick and easy to make, perfect for filling with your favourite foods and impressive to serve to friends and family.

If you are looking for more pancakes recipes, how about my Blueberry Vanilla Protein Pancakes,  Chocolate Chunk Pancakes or Fluffy Spelt Pancakes.

Berry Buckwheat and Chocolate Crepes (Vegan GF)

• Servings: 2 (makes 4)
• Time: 25 minutes
• Difficulty: easy
• Print

Light and fluffy large crepes made with gluten-free buckwheat flour and filled with warm juicy berries, thick coconut yoghurt and topped with sticky syrup and chocolate. These are easy to make and impressive to fill and roll.

Ingredients

• 240ml almond or soya milk
• 1 tsp lemon juice (or apple cider or white vinegar)
• 1 tbsp melted coconut oil, plus extra for cooking
• 1 tsp vanilla essence
• 80g buckwheat flour (or flakes, blitzed into a flour)
• ½ tsp baking powder
• ½ tsp cinnamon
• To serve: warmed berries, coconut yoghurt, chocolate, syrup

Directions

1. Add the milk and apple cider vinegar or lemon juice to a bowl and leave to rest for 5 minutes. Whisk in the melted coconut oil and vanilla essence.
2. If needed, add the buckwheat flakes to a blender and whizz to a fine meal, or use buckwheat flour. Add to a second bowl and stir in the baking powder and cinnamon.
3. Tip the flour mixture into the wet ingredients and whisk to combine. Leave to rest for 10 minutes and whisk again before using.
4. Heat a little bit of coconut oil in a small frying pan (about 20cm diameter) and add about 1/3 cup of batter into the pan and swirl the mixture around to evenly fill the bottom of the pan. Cook for a few minutes until bubbles form on the surface and use a small rounded knife or spatula to flip over and cook on the second side. Be patient when cooking on the first side until it is almost cooked through. (see tips above*)
5. Repeat to use all the batter, whisking the batter between each one.
6. Fill the crepes with some coconut yoghurt, warm berries and chocolate chunks. Roll up and serve topped with more berries, chocolate and a drizzle of syrup.

Berry Buckwheat and Chocolate Crepes

I look forward to hearing what you think of these Berry Buckwheat and Chocolate Crepes. Let me know in the comments below and tag me in your crepes – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

This post is not sponsored by NuCao, although the original recipe for social media was.