Chocolate Buckwheat Crêpes…
…with date-sweetened chocolate sauce!
These crêpes are worth the little bit of extra effort to create! Seriously yum. And (bonus) they’re grain-free since they’re made with buckwheat flour only. If you’ve ever made crêpes, you know that it can be a bit tricky getting them to be just the right thickness, texture and size. This is where your own creativity (and perhaps patience) must come into play. But with a little tweaking here and there, you and yours will enjoy the most delicious breakfast treat.
So, have a go at these! And when you master them, you can invite some guests for brunch and blow everyone away with your culinary genius.
Ingredients
~ for the crêpes
1½ cups buckwheat flour
2 tsp baking powder
1½ tsp flax meal
1/4 cup non-akalized cocoa powder
1/4 cup date or coconut sugar
1 tsp pure vanilla extract
2-2½ cups unsweetened, non-dairy milk (I used soy)
small amount of oil spray for cooking (but preferable to use a good quality non-stick crepe pan and no oil)
~ for the chocolate sauce
1/2 cup date syrup (from The Date Lady)
1 TBS non-alkalized cocoa powder
1 TBS water
1 tsp pure vanilla extract
CLICK ON THE IMAGE ABOVE FOR
STEP-BY STEP VIDEO INSTRUCTIONS AND TIPS!
Method
Combine the crêpe ingredients in a bowl and whisk well to combine. Or if you have a blender, you can use that. Start with TWO CUPS of milk for your batter. You can always add more. It should resemble a very thin pancake batter.
Add love! 💗
Let stand for at least 15 minutes. The batter will thicken up while it rests.
Heat a crêpe pan over medium-high heat. A non-stick pan is best. I use a dosa pan called a tawa and it’s really good.
Allow the pan to come to temperature. Be patient.
If you’re using a good non-stick pan or a tawa you won’t need any oil! If you find the first crepe is sticking a lot then use a smidgen of spray cooking oil.
Do a small test crêpe first to see how the texture is. It’s important that it is pretty thin, but not so thin that you can’t flip it. Don’t make them larger than about 8 inches in diameter. If the test crêpe is too thick, add more milk at this point. You may also lower your heat if they seem to be cooking too quickly. Every stove is different!
Almost immediately after you drop the batter, pick up the pan and tilt it around in different directions to spread it around. It’s important to work quickly. Like I said, it can be tricky but practice makes perfect so just have fun with it!
Let the crêpe cook ALMOST COMPLETELY before flipping. Again, you must use patience here. If you try to flip it too soon, it will tear. Remember, there is no wheat in this recipe so no gluten (glue) to hold it together strongly.
When the crêpe is nearly dry on top, gently edge a spatula around the edges and under it and flip it.
Continue to cook for about another minute, max.
Keep the crêpes in a warm oven while you make the rest. Yes, it’s a bit tedious having to make them one at a time, but like I said, so worth the effort!
For the chocolate sauce, simple whisk all ingredients together in a small sauce pan on low heat until combined.
Serve with fresh fruit topping of your choice and drizzle with the chocolate sauce. If you’re feeling extra ambitious you can stuff them with whatever you like before serving… fruit, vegan cream cheese… yes, be creative!
Makes about 12 yummy crêpes. Enjoy!
