Buckwheat Crepes with Whipped Coconut Cream

Buckwheat crepes with cocoa are filled with whipped coconut cream for an elegant dessert. Top with berries, nuts or chocolate if you like.

• Preparation Time: 5 mins
• Cooking Time: 20 mins
• Total Time: 25 mins
• Calories: 656 Calories

Ingredients

• ⅓ cup cocoa powder
• ⅓ cup brown sugar
• 1 cup buckwheat flour
• ¾ cup rice flour
• ⅓ cup golden flaxseed meal
• 2 ¾ cups So Delicious® Dairy Free Vanilla Coconut Milk
• 3 tablespoons sunflower or coconut oil, plus more for cooking
• 11 ounces So Delicious® Dairy Free Original Culinary Coconut Milk
• 2 tablespoons So Delicious® Dairy Free Unsweetened Vanilla Cultured Coconut Milk

Recipe Instructions

Step 1

In bowl, mix buckwheat flour, rice flour, golden flax meal, cocoa, and brown sugar.

Step 2

Add vanilla coconut milk and oil. Whisk until smooth. Let rest 10 minutes.

Step 3

Meanwhile, whisk culinary coconut milk with vanilla cultured coconut milk. Set aside.

Step 4

Heat small cast-iron pan over medium heat. Grease lightly with oil.

Step 5

Add 1/4 cup batter to hot pan, twirling to spread batter out in a thin layer.

Step 6

Cook for about 2 minutes per side, using spatula to loosen edges. Transfer to plate and repeat with remaining batter.

Step 7

Spoon a layer of coconut cream inside crepes and roll up.

Step 8

Garnish and fill crepes with your choice of toppings and fillings. Some suggestions include fresh berries, toasted nuts, seeds, vegan chocolate, coconut chips, etc.