A crepe is like having a mini burrito for breakfast, and quite frankly, who wouldn’t want that? Plus, the flavor options and filling possibilities are endless. Let’s do this! This crepe recipe was inspired by a new-to-me Youtube channel, Cam and Nina, which focuses on making vegan food easy and delicious – something we’re all about. So when I saw they had a crepe recipe that was both vegan and gluten free – a recipe I’ve been trying to tackle for years now – I had to give it a try. And I must say, with a couple of small tweaks, I’ve made it my own and am totally in love with the result. One of the best things about this 30-minute, 5-ingredient recipe is it’s SO versatile. It can be made oil-free, sugar-free, sweet, and savory, and the filling/topping options are endless. It’s just a good, hearty, basic crepe that you can make your own depending on what you’re craving. This recipe is made with a simple mix of (untoasted*) buckwheat flour (a hearty, gluten-free grain), dairy-free milk, a little oil, salt, and sweetener / seasonings of choice. That’s it! Once it’s mixed, all that’s left to do is swirl onto a hot pan and cook until crispy on the edges and fluffy on the inside. I hope you all LOVE these crepes! They’re: TenderHeartySatisfyingWholesomeVersatileEasy to make& Super delicious These would make a lovely lazy weekend breakfast, filled with savory things like tofu scramble and roasted veggies with my vegan hollandaise (recipe in our cookbook!) or sweet things like Cinnamon Baked Apples, nuts, and maple syrup. If you’re into crepes, you might also like this Vegan Breakfast Burrito, Simple Whole Grain Vegan Pancakes, Vegan Gluten-Free Waffles, or Fluffy Garlic & Herb Flatbread. If you try this recipe, be sure to let us know by leaving a comment, rating, and tagging a picture #minimalistbaker on Instagram. Cheers, friends! *7/20/18 Recipe updated to include new dairy-free milk recommendation, plus tips on how to prohibit the crepes from sticking to the pan.
