Vegan Buckwheat Crepes

May 2, 2018

 

 

I am clearly still in the mood for crepes. This time using buckwheat instead of the regular flour! Buchwheat has plenty of healthy benefits, containing many minerals and vitamins. It is also a good source of protein and iron for vegetarians. Buckwheat flour can be pretty versatile, you can make bread, pancakes, crepes and many different things with it. #FunFact did you know Japanese noodles soba is made from buckwheat flour?

 

Ingredients:

For the crepe
- 2/3 cup of buckwheat flour

- 1/3 cup of soy milk 

- 1/4 cup water

- 1/2 teaspoon baking soda

- 1 tablespoon coconut oil

- a pinch of salt

 

Vegetable fillings

- 1 block of firm tofu, cut into even smaller blocks

- 1 cup of cherry tomatoes, sliced into halves

- 1 cup of baby spinach

- 1 red onion, sliced

- Pepper and salt 

- Vegetable oil

 

Method:

1. Mix the dry ingredients (flour, baking soda, salt) and pour in the wet ingredients (soy milk, water, coconut oil) slowly

2. Whisk together the mixtures, the batter must be watery

3. On a huge pan on medium heat, spray coconut oil on the surface

4. Scoop about 1/2 cup of the batter and spread it around the pan until the surface is fully covered with a thin layer of the batter

5. Once the bottom is cooked, flip it carefully to the other side and wait for it to be cooked again

6. Put aside the crepe and let it cool 

7. Start on vegetables by cooking the onions first with oil, salt and pepper
8. Next put in the tomatoes followed by tofu and lastly spinach 

9. Stir fry until it's slightly brown-ish

10. Wrap the vegetable fillings with the crepe like a blanket and you're done!

 

 

 

 

 

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©LUNAFOLK  2018

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