It is very important what kind of food we eat. Of course, it is best when the food is prepared fresh and with fresh ingredients. As a parent, I often look for snack ideas so that children’s activities are accompanied by a healthy and nutritious meal.

 

Crêpes are very thin pancakes. I like to serve crêpes with bean sprouts, because they are crunchy and you can eat them fresh. Sprouts are an excellent source of antioxidants and they are rich in a number of important nutrients. Due to the crunchiness of the pancake, this snack is always greeted with a big smile and I prepare it very often.

 

The preparation of vegan buckwheat crepes is very simple, it is prepared quickly and they do not contain gluten. Crêpes can be served with a variety of fillings - salty or sweet. This is one salty variant that I often prepare:

Buckwheat crêpes with avocado

Crispy thin pancakes or crepes are a very simple, healthy and gluten-free meal. It can be served with sweet or savoury fillings. This time we did it with avocado and fresh sprouts. Give this vegan crêpe recipe a try!

Preparation: 15 min
Cooking: 15 min
Difficulty: easy
Servings: 4

vegan, gluten free, dairy free

Ingredients:

Buckwheat Crêpes:

  • 1/2 cup buckwheat flour

  • 3/4 cup water

  • 1/4 tsp salt

 
Filling:

  • 1 avocado

  • 1 tbsp lemon juice

  • 1 cup bean sprouts

  • 1 cup cherry tomatoes

Preparation:

Buckwheat Crêpes:

  1. In a bowl whisk together the buckwheat flour, water, and salt. Cover and let sit for about 10 minutes at room temperature.

  2. Heat a non-stick skillet over medium-high heat and lightly coat with some oil if needed.

  3. Once hot, pour 3 - 4 tablespoons (depending on the size of your skillet) of the batter, twirling it around to cover the whole bottom of the skillet as thin as possible.

  4. Cook for 2 - 3 minutes until the batter gets golden brown. Don't flip it too early. 

  5. Loosen the edges and flip the crepe. Cook the other side of the crêpe for 1 more minute until the crêpe gets crispy edges.

  6. Repeat with the remaining batter. You should get about 6 - 8 crepes, depending on the size of the skillet.

 
Filling:

  1. Peel avocado and mash with the fork. Add lemon juice and salt and pepper to taste.

  2. Spread avocado in the centre of the crêpe. Add sprouts and fold the edges of the crêpe over the filling to make a square pocket.

  3. Serve with cherry tomatoes on the side.

Photo credits:
Jelena C. Š.