French Crepes

Ingredients:

1 cup buckwheat flour
1/2 cup oat flour
1/3 cup cornstarch
2 and 2/3 cups almond milk
2 tbsp maple syrup
1 tbsp coconut sugar
1 tbsp oil
1/2 tsp vanilla extract

Instructions:

1. Combine all the dry ingredients in a large bowl. Pour in the almond milk, maple syrup, coconut sugar, oil, and vanilla.

2. Whisk until well combined. The batter will be very thin. 

3. Heat some oil or butter in a large non-stick skillet, medium heat. Use a paper towel to remove excess oil in the skillet. 

4. Pour about 1/3 cup of batter into skillet when it is hot and tilt the pan while rotating in circular motion to spread the batter thinly and evenly.

5. Cook the crepe for about 1 minute, until golden brown. Loosen with a spatula, turn and cook the other side for about 30 seconds.

6. Stack the crepes on a plate to keep them warm. You can also cover them with a clean damp kitchen towel to keep the crepes from drying too fast.

7. Serve warm or at room temperature filled with fruit, melted chocolate, nut butter, etc.

Filling Options

Nutella

• 3 cups raw or roasted unsalted hazelnuts

• 1 tsp pure vanilla extract

• 1/2 tsp sea salt

• 2/3 cup dairy-free dark chocolate

1. Preheat oven to 350 degrees F and add hazelnuts to a baking sheet in a single layer. Roast for a total of 12-15 minutes until fragrant

2. Remove from oven and let cool.  Transfer to a large kitchen towel and use your hands to roll the nuts around and remove most of the skins

3. Add hazelnuts to a food processor or high-speed blender. Blend on low until a butter is formed – about 8-10 minutes total

4. In the meantime, heat the chocolate over a double boiler or in the microwave until liquid

5. Once the hazelnut butter is creamy and smooth, add the vanilla and salt and blend well. Then add melted chocolate a little at a time and blend again until well incorporated. 

6. If you want sweeter Nutella add 1-2 Tbsp of maple syrup

Lemon Curd

• ½ cup white sugar

• 1 tablespoon cornstarch

• ½ cup non-dairy milk 

• Juice from 2 lemons

• Zest from 1 lemon

1. In a small pot, whisk together the sugar and cornstarch. Now mix in the non-dairy milk, lemon juice, and lemon zest.  Put over medium heat, whisking frequently, until the curd thickens, about 5 minutes. You may need to whisk vigorously as it thickens to ensure a smooth curd.

2. Remove from the heat and serve immediately or let cool to desired temperature

Pesto

• 2 cups basil

• 1/2 cup walnuts or pine nuts

• 2 garlic cloves

• 1/2 cup olive oil

• 3 tablespoons nutritional yeast

• Juice from half a lemon

• 1 pinch sea salt and pepper

1. Add all ingredients to a food processor and pulse until smooth

Savory Veggie Filling

• 1/2 tablespoon oil

• 1 onion, diced

• 1 package mushrooms, sliced

• 1 can chickpeas, drained 

• 1 teaspoon onion powder

• 1/2 teaspoon ground cumin

• 1/2 teaspoon paprika

• 1 tbsp tamari

• Salt, pepper, and red pepper flakes to taste

• 2 garlic cloves, minced

• A few handfuls fresh spinach

1. Heat oil over medium heat in a skillet and add the diced onion and mushrooms. Sauté for 3-4 minutes. Add chickpeas, all spices, and tamari 

2. Fry for a few more minutes, then add minced garlic and spinach. Cook for 2 more minutes, then turn off the heat.

3. Carefully add everything into a food processor and pulse until the filling comes together