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


Recipe Summary test

5 mins
20 mins
25 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


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

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

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

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

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

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

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

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

Cook's Notes:

If the crepes are cracking, you can make them thicker with the batter, or even treat the batter like a pancake.

If you are having difficulty getting the culinary milk out of the spout, squeeze the unopened container until bottom flaps unfold, and then use a knife or scissors to cut off the bottom. Then squeeze all of the contents out more easily.

Nutrition Facts

656 calories; protein 11.5g; carbohydrates 79.9g; fat 34.3g; sodium 35.4mg. Full Nutrition