What I love about this recipe: First, I love the combination of millet and buckwheat. Millet has a mild, nutty flavor and buckwheat has a strong, distinctive flavor so they balance each other beautifully.
Second reason: With just 5 ingredients blended in a blender, these crepes are so easy.
And thirdly, made entirely from 100% whole, plant foods these crepes solve an important dilemma.
Dilemma: Whole grains are good for me, but crepes sound so good.
Solution: Blend your millet and buckwheat into a super tasty, whole grain crepe. Then make it really indulgent by filling it with coconut whipped cream and fresh fruit. Or fill the crepe with your favorite savory filling.
Buckwheat and millet are both seeds containing rich sources of insoluble fiber, antioxidants, phytonutrients, vitamins and minerals. This is important to know because it means they help protect against:
- Gallstones
- Breast cancer
- Colon cancer
- Asthma
- Heart disease
- Stoke
- Type II diabetes
- Obesity
A few things to know before making this recipe:
- If you don’t have a high speed blender, use millet flour, buckwheat flour, ground flax seeds and date paste instead of the whole food. Then mix with a whisk.
- To use oil or not? Cooking the crepes in coconut oil gives them a bit of crispiness around the edges and adds to the flavor of the crepe. It may also prevent sticking if you are not using a non-stick pan. Use coconut oil or not, according to your taste preferences and dietary needs.
Add the buckwheat groats, millet, flaxseeds, dates and 2 cups of the soymilk to a high speed blender or food processor.
Blend for 1-2 minutes on high speed until very smooth then add the remaining cup of soymilk. Blend again until smooth.
Cook crepes on a non-stick, flat-bottomed frying pan or crepe pan. Preheat the pan to medium heat. Use a small dob of coconut oil on the pan, if desired.
Add ½ a cup of batter to the center of the pan. Gently roll the pan to the sides to spread the batter into a large, thin circle.
Cook about 2 minutes until golden brown then flip and cook for 2 more minutes.
If the crepes stick they may not be ready to flip. Once they are golden brown they usually release from the pan easily; however, crepes are delicate so you may need to loosen all the edges before flipping to avoid cracks.
Serve rolled with coconut whipped cream and fresh berries or fruit. Or serve folded into triangles layered with jam or chocolate ganache.
Ingredients
Directions
Add the buckwheat groats, millet, flaxseeds, dates and 2 cups of the soymilk to a high speed blender or food processor.
Blend for 1-2 minutes on high speed until very smooth then add the remaining cup of soymilk. Blend again until smooth.
Cook crepes on a non-stick, flat-bottomed frying pan or crepe pan. Preheat the pan to medium heat. Use a small dob of coconut oil on the pan, if desired.
Add ½ a cup of batter to the center of the pan. Gently roll the pan to the sides to spread the batter into a large, thin circle.
Cook about 2 minutes until golden brown then flip and cook for 2 more minutes.
If the crepes stick they may not be ready to flip. Once they are golden brown they usually release from the pan easily; however, crepes are delicate so you may need to loosen all the edges before flipping to avoid cracks.
Serve rolled with coconut whipped cream and fresh berries or fruit. Or serve folded into triangles layered with jam or chocolate ganache.