Crepes are much more than thin pancakes. The lack of a leavening agent, concentrates the ingredients into a smaller space, giving each bite an explosion of flavor. Give this recipe from Genivive a try to see what I mean.
Part 1: Crêpes
- 1 cup wholemeal buckwheat flour
- 1 cup unsweetened almond milk, at room temperature
- 1/2 cup warm water
- 4 eggs, at room temperature- if vegan, use 4 flax eggs (1 tbsp ground flax : 3 tbsps water, let sit for 5 minutes)
- 1/4 cup coconut sugar
- 4 tablespoons melted coconut oil or melted unsalted butter
- 2 tablespoons matcha powder
- a pinch of salt
- coconut oil, for cooking
1. Sift the buckwheat flour, matcha powder, salt, and coconut sugar into a large bowl.
2. In the bowl of a stand mixer, blend the almond milk, water, eggs, and oil. You can also do this in a blender.
3. Add half of the flour mixture. Once incorporated, add the rest of the flour mixture.
4. Melt some coconut oil in a skillet over medium low heat.
5. Spoon 3 tablespoons of the crêpe batter into the skillet, tilting and rotating the pan to form a large, circular and even crêpe.
6. Cook until the bottom of the crêpe is golden brown. Gently lift the bottom of the crêpe to check, and flip to cook the other side for another thirty seconds to a minute.
7. Remove from the heat and set aside. Repeat with the rest of the batter.
Part 2: Chocolate Ganache
- 2 cups full fat coconut milk
- 1 cup or 175g dark chocolate
- hazelnuts, for garnish
1. Heat up the coconut milk in the top of a double boiler over medium heat.
2. Once the coconut milk begins to warm, add the chocolate and whisk until fully incorporated.
3. In a separate pan, toast the hazelnuts over low heat. Stir occasionally to prevent them from burning. Once fragrant and golden brown, put the hazelnuts on a clean kitchen towel. Rub the hazelnuts with the towel, and the skins should slip right off.
4. Drizzle the crêpes with the chocolate ganache and garnish with the hazelnuts.