Get ready to indulge in a delightful culinary experience with our Vegan Buckwheat Crepes topped with Maple Sautéed Strawberries! This scrumptious recipe not only caters to your vegan cravings but also promises a burst of flavor that will tantalize your taste buds. Imagine warm, delicate crepes filled with sweet, juicy strawberries sautéed to perfection in maple syrup—a dish that’s not just a feast for the palate but also a feast for the eyes! Perfect for breakfast, brunch, or even dessert, these crepes are quick to prepare and will leave your guests asking for seconds. Dive into this recipe and discover how easy it is to create a gourmet experience right in your kitchen!
Ingredients
- 1 cup buckwheat flour
- 1 1/2 cups almond milk
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 cup strawberries, sliced
- 2 tablespoons maple syrup (for strawberries)
- Oil for cooking
Instructions
- In a large mixing bowl, combine buckwheat flour, almond milk, 1 tablespoon maple syrup, and vanilla extract. Whisk thoroughly until the batter is smooth and free of lumps, with a consistency similar to heavy cream.
- Let the crepe batter rest for 5-10 minutes at room temperature to allow the flour to fully absorb the liquid and reduce potential graininess.
- Heat a non-stick skillet or crepe pan over medium heat. Lightly brush the surface with oil to prevent sticking.
- Pour approximately 1/4 cup of batter into the center of the pan, quickly tilting and rotating the pan to spread the batter into a thin, even circle.
- Cook the crepe for 2-3 minutes until the edges become dry and slightly crispy, then carefully flip using a thin spatula. Cook the other side for an additional 1-2 minutes.
- Transfer the cooked crepe to a plate and repeat the process with remaining batter, stacking crepes and keeping them warm.
- For the maple sauteed strawberries, heat a separate pan over medium heat. Add sliced strawberries and 2 tablespoons of maple syrup.
- Gently sauté the strawberries for 3-4 minutes, stirring occasionally, until they become soft and release their juices, creating a light syrup.
- Serve the warm crepes folded or rolled, topped with the maple sauteed strawberries and an extra drizzle of maple syrup if desired.
Tips
- Rest the Batter: Allowing the crepe batter to rest for 5-10 minutes is crucial. This step helps achieve a smoother texture and reduces graininess, ensuring your crepes are light and fluffy.
- Perfect Heat Control: Make sure your skillet is at the right temperature. Too hot, and the crepes will burn; too cool, and they won't cook properly. Medium heat is usually ideal for even cooking.
- Oil Wisely: Use just enough oil to coat the pan lightly. This will prevent sticking while allowing the crepes to develop a nice, golden-brown color.
- Flip with Confidence: When flipping the crepes, use a thin spatula to gently lift the edges before flipping. This technique will help you maintain the shape and prevent tearing.
- Customize Your Toppings: While the maple sautéed strawberries are a delicious choice, feel free to experiment with other fruits, such as bananas or blueberries, or add a sprinkle of nuts for added texture.
- Serve Warm: Crepes are best enjoyed fresh off the pan. Keep them warm in a low oven while you finish cooking the rest, and serve immediately for the best flavor and texture.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 52g
Protein: 8g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
