1 cup Buckwheat flour
3/4 tbsp Flaxseed meal (ground)
1 3/4 cup Coconut milk, reduced fat (canned, light)
1 pinch Sea salt
1 tbsp Coconut oil (Melted)
1 dash Cinnamon (Optional)
1 tsp Coconut oil (for the pan)
In a blender or mixing bowl, add buckwheat flour, flaxseed meal, coconut milk, salt, oil, and cinnamon (if using)
Pulse in blender or whisk in mixing bowl to combine. The batter should be pourable but not watery. If too thin, add a bit more buckwheat flour. If too thick, thin with more dairy-free milk.
Heat a cast-iron or nonstick skillet over medium heat. (Non-stick is typically best for crepes, but you can use a seasoned cast-iron skillet too). Once hot, add a little oil and spread into an even layer. Let the oil heat until hot - when you flick a little water onto the pan, it should crackle and evaporate almost immediately.
Add ~1/4 cup (60 ml) batter. Let cook until the top appears bubbly and the edges are dry (similar to pancakes). Then carefully flip and cook for 2-3 minutes more on the other side. Turn heat down if cooking too quickly.
Repeat until all crepes are prepared. If the pan appears dry, you may need to add a bit more oil. Keep warm between layers of parchment paper or on a plate under a towel. If using 1/4 cup batter at a time, you should get 12 crepes.
Serve as is with a little vegan butter, nut butter, maple syrup, compote, or other fillings or choice. The options are endless! Try coconut whipped cream, Cinnamon Baked Apples, fresh fruit (e.g. berries or bananas), or granola.
Best when fresh, but you can store leftovers sealed in the refrigerator up to 3 days. To freeze, layer between pieces of parchment paper (to prevent sticking) and freeze. Then store in a freezer-safe container up to 1 month. To reheat, warm in a 350-degree F (176C) oven or microwave until hot.