Whipped Coconut Cream on Buckwheat Crepes

Light and fluffy whipped coconut cream adds a delightful touch to tender, nutty buckwheat crepes. This naturally dairy-free combination is perfect for a cozy breakfast or a sweet treat anytime.

Kitchen Advice

Use well-chilled coconut cream to get the best whipping texture.
Gently fold in any sweeteners or flavors to keep the cream light and airy.
Cook crepes on medium heat to avoid burning while ensuring they stay soft and pliable.

Ingredients 0/6

1 cup buckwheat flour ¾ cup rice flour 2 ¾ cups So Delicious® Dairy Free Vanilla Coconut Milk 3 tablespoons sunflower or coconut oil, plus more for cooking 11 ounces So Delicious® Dairy Free Original Culinary Coconut Milk 2 tablespoons So Delicious® Dairy Free Unsweetened Vanilla Cultured Coconut Milk

Why This Recipe Stands Out

This dish combines light, fluffy cream with nutty, wholesome crepes for a delightful treat. It’s dairy-free and naturally sweetened, making it perfect for those seeking a healthy and tasty dessert or breakfast option.

Step 1

Blend the buckwheat flour, rice flour, golden flax meal, cocoa, and brown sugar in a bowl. Pour in the vanilla coconut milk and oil, then whisk everything together until you get a smooth batter. Let it sit for about 10 minutes while you get the rest ready.

Step 2

Whisk the culinary coconut milk with the vanilla cultured coconut milk until combined, then set it aside for later.

Step 3

Heat a small cast-iron pan over medium heat and lightly grease it with a bit of oil. Pour about a 1/4 cup of batter into the pan, swirling it around to form a thin, even layer. Cook for around 2 minutes on each side, using a spatula to gently loosen the edges before flipping. Once cooked, transfer the crepe to a plate and keep going with the rest of the batter.

Step 4

When your crepes are all done, spread a generous layer of the whipped coconut cream inside each one and roll them up. Feel free to get creative with your fillings and toppings—fresh berries, toasted nuts, seeds, vegan chocolate, or coconut chips all make great additions. Enjoy!

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people cooked this recipe

By Ryan Parker

Ryan shares simple recipes made for everyday cooking and easy family meals.

Best Ways To Serve

Serve with fresh berries or sliced tropical fruits like mango and pineapple to add brightness. A drizzle of maple syrup or a sprinkle of toasted nuts can add extra flavor and texture to each bite.

Leftover Tips

Store any leftover whipped cream in an airtight container in the fridge. It may firm up, so give it a quick whisk before serving again. Crepes are best eaten fresh but can be wrapped tightly and refrigerated for up to two days.

Frequently Asked Questions

Can I use regular milk instead of dairy-free coconut milk?

Yes, you can substitute regular milk, but the flavor and texture may differ slightly.

How do I store leftover crepes?

Wrap them tightly in plastic wrap or store in an airtight container in the fridge for up to 2 days.

Can I make the batter ahead of time?

Yes, the batter can be made the night before and refrigerated. Stir well before cooking.

What can I use instead of buckwheat flour?

You can try whole wheat or all-purpose flour, but the texture and taste will change.

How do I prevent the crepes from sticking to the pan?

Make sure the pan is well-heated and lightly greased with oil before pouring the batter.

Can I freeze the crepes after cooking?

Yes, place parchment paper between crepes and freeze in a sealed bag for up to 2 months.

What is the best way to whip the coconut cream?

Chill the culinary and cultured coconut milk thoroughly, then whisk vigorously until fluffy.

Are there vegan options for the toppings?

Absolutely! Fresh fruits, nuts, seeds, vegan chocolate, and coconut chips are all great vegan choices.