Easy-to-Make Vegan Buckwheat Crepes
Ingredients
- 1 flax egg
- 2 1/4 cups buckwheat flour
- 3 cups water
- 1/2 teaspoon salt
Preparation
Prepare the flax egg by mixing 1 tablespoon ground flaxseed with 3 tablespoons water and letting it sit for 5 minutes to thicken.
In a large mixing bowl, whisk together the buckwheat flour, thickened flax egg, and salt.
Slowly stir in the water until you have a smooth batter with no clumps.
Cover the batter and let it rest in the fridge for at least 2 hours. The batter should resemble the texture of melted ice cream.
Heat a large pan over medium-high heat with a spritz of olive oil.
Pour 1/3 cup of batter into the center of the pan and quickly rotate the pan to spread the batter evenly.
Cook until browned on each side, about 1-2 minutes per side. This recipe yields approximately 10 crepes, including a test crepe.
Filling options
Fill with a mixture of sliced mini bell peppers sautéed in vegan butter, crumbled tofu, diced zucchini, seasoned with garlic powder, smoked paprika, nutritional yeast, salt, and pepper, and add creamy avocado slices for a delicious meal.
