A simple recipe for a vegan and gluten-free crepe with dates, coconut, and walnuts filling. No processed sugar added and it’s super tasty!
Even Easier to Make than the Original Crepe
Crepe is basically a thin pancake.
It is originally made of wheat flour, eggs, butter, milk, and sugar.
In this recipe, we’ll make a vegan, and gluten-free version of it, no processed sugar added!
If you ask me, it transcends the source and is much healthier.
The batter consists of green buckwheat which actually contains a whole protein.
Unlike the brown, roasted version of the buckwheat, the green buckwheat has a more natural taste and no smell.
Before We Start Making the Crepe
Two things we need to prepare ahead of time before we start making this recipe:
- The green buckwheat needs to be washed well, strained, and soaked in lukewarm water for at least 4 hours before we can use it for the batter.
- The dates we use for the filling need to be soaked in boiling water for at least 1-2 hours, so they’ll be very soft and easy to mash.
Simply put the dates in a heatproof bowl, cover them with boiling water, and leave it for 1-2 hours.
Making the Dates, Coconut and Walnuts Filling
- 5-6 large dates, soaked in boiling water for at least 1-2 hours
- 1 tablespoon coconut oil
- 4 tablespoons of cocoa powder
- ¼ cup of desiccated coconut
- ¼ cup of walnuts, chopped
Instructions for Making the Filling
Boil a little water in a small pot.
Place a heat-proof bowl on the pot and lower the flame.
Put the coconut oil in the bowl and let it melt.
Drain the water from the soaked dates and remove their seed.
Put the soaked, seedless dates and the cocoa powder in the bowl.
Using a fork, mash the dates and mix the ingredients to a solid paste.
Turn off the flame, remove the bowl from the pot, add the desiccated coconut and chopped walnuts, and mix all well.
Making the Vegan and Gluten-Free Crepe
Ingredients for about 4-5 servings
- ¾ cup of green buckwheat washed and soaked in lukewarm water for at least 4 hours
- 2 tablespoons natural dates syrup, no sugar added
- ½ teaspoon baking powder
- 1 teaspoon cinnamon powder
Separate the green buckwheat from the water you soaked it in, and keep the water.
In a food processor grind the buckwheat, ¼ cup of the soaking water, dates syrup, baking powder, and cinnamon powder, until a smooth solid batter is acquired.
If the batter is too thick, add a little of the soaking water and grind again for 30 seconds more.
Heat 1 teaspoon coconut oil on a flat non-stick frying pan, wait until it’s very hot and then lower to medium flame.
Use a ladle to pour the batter on the pan, about 3-4 tbsp of it, and spread it on the pan.
Wait until the upper side of the crepe is a little dry and use a spatula to gently separate the crepe from the pan, but leave it on the pan.
Spread a little of the filling on the upper side of the crepe, and use the spatula to fold and roll the crepe on the pan.
And that’s it! Repeat the same actions for the rest of the batter and Bon appetite!
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