Buckwheat Crepes

I’ve been making crepes for a while, ever since I bought a good crepe pan, so I though I’d try out something other than regular crepes! I adapted this recipe from Vegan Yum Yum to make buckwheat crepes 🙂

[ Makes about 15 crepes ]


1 cup soy milk
1 1/3 cups water
1/2 cup melted margarine
1 cup buckwheat flour
1 cup spelt flour (or all-purpose flour)
1/2 tsp salt
2 tbls maple syrup
2 tsp vanilla
A few tablespoons of water to thin out

Whisk together all ingredients in a bowl, except margarine, until combined. Then fold through the margarine. Refrigerate for at least an hour, or preferably overnight.

Chocolate Hazelnut Butter (or Nutella)

I was really excited to try out Chocolate Covered Katie’s recipe for nutella.
It turned out really well, except I added some extra agave syrup because I like things extra sweet 🙂
And I could have blended the hazelnuts for a bit longer to make it smoother, but it was still delicious.
I had mine on crepes! This is the best crepe recipe I’ve tried! I think the trick with these crepes is the longer you leave them in the fridge the better they work. But they still turn out well with only 30 minutes in the fridge. And it helps a lot if you invest in a good crepe pan, or non stick pan.
YUM!