Recipe prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.
Happy Earth Day!
These vegetarian crepes are made from buckwheat and oat flour, both are naturally gluten-free and very nutritious. Buckwheat is packed with antioxidants and has a unique amino acid composition that provides many health benefits. Oats provide various vitamins and minerals and the combination offers a great source of fiber. Add a creamy rich nut butter filling and you will boost the cardio-protective fiber content even more!
Both of these gluten-free grains are sustainable and even benefit the environment. Buckwheat grows quickly, so it typically requires no chemical help. And oats are a great for soil conservation!
Gluten-free crepes with chocolate nut butter really do the body good!
INGREDIENTS
For chocolate nut butter
- 2 cups (300g) of any nut such as almonds, cashews, hazelnuts, pecans, etc.
- 2 tbsp cacao powder
- 1 ½ tbsp. of maple syrup, agave or honey
- 1/8 tsp vanilla extract
- 1/8 tsp Pink Himalayan salt (optional)
For oat flour
- 2 cups of rolled oats
- 1/8 tsp Pink Himalayan salt (optional)
For crepes
- 1 ¼ cups any plant-based milk made with the NutraMilk
- 3 large eggs
- 4 tbsp butter (melted, ghee or light olive oil)
- 3/4 cup gluten-free buckwheat flour
- 1/4 gluten-free oat flour made with the NutraMilk
- 1/2 tsp salt
- 2 tsp olive oil (divided, for cooking)
INSTRUCTIONS
- Making chocolate nut butter
- Place nuts, sweetener of choice, cacao powder, vanilla extract and salt in the NutraMilk container.
- Press Butter cycle, set for 12-13 minutes (time will vary depending on the type of nut)
- Press Start.
- Open the container lid.
- If necessary, set for an additional 1-2 minutes for a creamier butter.
- Making oat flour
- Place oats in the NutraMilk container
- Press Butter Cycle, set 2-3 minutes until you get flour consistency.
- Press Start
- If necessary, set for an additional 1-2 minutes
- Making crepe batter
- Pour plant-based milk, eggs, and melted butter or olive oil into a blender or mixing bowl. Pulse or whisk just until combined.
- In a small bowl, mix gluten-free buckwheat flour, gluten-free oat flour, and salt. Add to liquid in a blender or mixing bowl and pulse or whisk just until combined and smooth.
- Allow batter to rest for 2 hours. This gives the flour time to absorb the liquids in the recipe.
- To cook crepes
- Heat a low-sided 8-inch skillet (this is an ideal size but you can use any other size skillet – the crepes will just vary in size) or crepe pan over medium-high heat.
- Add 1/4 teaspoon oil to the skillet and brush to coat the bottom of the skillet. (Do this before making each crepe).
- Pour 1/4 cup of batter into the heated skillet. Swirl the skillet until the bottom of the pan is covered with batter.
- Cook the crepe for about 1 minute. The crepe should be barely moist on top.
- Use a thin spatula to loosen the edges of the crepe, slide the spatula under the crepe and gently flip it upside down.
- Cook for another minute, just until lightly browned and transfer crepe to a cooling rack or plate.
- Repeat with the remaining batter.
- Serve with nut chocolate nut butter and fruit filling and enjoy!
- **If you want to add any chocolate syrup to garnish- try this vegan recipe.
