Vegan crepes with buckwheat are easy to make and delicious to eat. They are made like classic crepes, with the same procedure and identical results. You will get elastic crepes suitable for being filled with vegan cheese-flavored cream and any other ingredients, or you can use them to prepare stuffed cannelloni or bake lasagna.
The recipe for vegan crepes with buckwheat is a savory preparation, but, alternatively, you can also make them neutral or sweet by replacing the salt with sugar. They have a delicate hazelnut-like aftertaste, due to the buckwheat, which is characterized by a very high vitamin content, with B-group vitamins, specifically B1, B2, B3, B5, and B6, and E-group vitamins.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 20 Minutes
- Portions: 7 Pieces
- Cooking methods: Cooktop
- Cuisine: Italian
Ingredients
- 1.25 cups type 2 flour
- 0.75 cups buckwheat flour
- 2 cups soy milk (natural without sugar)
- 3.5 tbsp olive oil
- 2 tsp fine salt
Steps
In a bowl, sift the two flours and add the salt. Add the natural soy milk and mix to combine the batter until smooth and lump-free. Add the oil and finish mixing. Let the crepe batter rest for at least 20 minutes.
Place the crepe pan on the stove and heat it after lightly greasing it with a swipe of olive oil.
Pour 2 ladles of batter in the center of the pan and then spread it with a spoon to form the thinnest round sheet you can.
Cook the crepe on one side, then use a flat wooden spatula to gently flip it and cook the other side.
Finish cooking the other side and then remove it, placing it on a plate.
Stack them on top of each other as you prepare them, let them cool, and use them for your favorite recipes. They are also good instead of bread.
