Holy crepe these are absolutely delicious.

I can’t begin to tell you how happy I was when I finally developed a buckwheat crepe recipe that worked. Buckwheat flour has a tendency to make quite a dense pancake, but these are wonderfully light and delicate. Why did I choose buckwheat you may ask? Well buckwheat flour is a great substitute for people with wheat or gluten sensitivities, and despite what the name suggests it is not related to wheat, nor is it even a true grain. Buckwheat has a high protein content, and contains all the essential amino acids, making it an excellent choice for vegans and vegetarians. So if you can get it into your diet tasting this good that’s a definite win.

The toppings are totally up to you, but I chose decadent coconut yoghurt and sweet, juicy cherries for a tantalising and sensual crepe treat.

Serves 2 (6 crepes)

For the crepes

1 cup buckwheat flour

1 organic egg (or 1 tbs chia seeds and 3 tbs water if you do not want to use an egg. Allow the chia seeds to swell in the water before adding them into the batter)

1 cup almond milk

½ tbs poppyseeds and some extra for sprinkling at the end

1 tbs coconut oil


For the cherry and coconut yoghurt (depending on your preference)

1/2 cup natural yoghurt mixed with1/2 cup desiccated coconut


1 cup natural coconut yoghurt (I used Coyo natural flavour yoghurt)

2 cups fresh cherries



Place oven on at 120C.

Put the cherries into a saucepan and bring to a gentle simmer, then cook for 10 minutes, until just softened. You may need to mash the cherries slightly to bring out the juices and make it into more of a sauce.

Mix the whisked egg (or your egg substitute), flour, coconut oil and almond milk together in a blender. Once you have done this stir in the poppy seeds.

In a non-stick pan on medium heat add 1 tsp of coconut oil and pour 1/6 of the batter. Tilt the pan to spread the batter as your don’t want your crepe to be too thick. Flip when the bubbles have popped and the crepe is pulling away from the pan. Repeat with the rest of the batter, placing each crepe in the oven to keep warm while you cook the rest of them.

Once all the crepes are ready plate them up and serve with the warm cherries, a sprinkling of poppy seeds and a spoonful of coconut yoghurt.


Recipe by Jennifer Medhurst

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