Vegan Buckwheat Crepes

Submitted by: shelby Shelby |


  • 1 cup buckwheat flour
  • 1 cup light coconut milk
  • 1 1/3  cups water
  • 4 TBS unsweetened applesauce
  • 2 TBS sugar
  • 2 TSP salt
  • 2 TBS avocado oil (and a little extra coating the pan)



  1. In a large mixing bowl, whisk together all of the ingredients.
  2. Heat a non-stick pan. Add avocado oil to coat. Wait until the pan is heated then pour ⅓ cup of batter into the center of the pan and let the batter is spread out evenly. Cook 1 to 2 minutes, or until the crepe lifts easily from the pan.
  3. Flip the crêpe and cook for another 10-20 seconds and remove from the pan transfer to a large plate. 
  4. Make sure to add more avocado oil to coat the skillet between every crepes. Continue until you have used up all of the batter.
  5. Serve crêpes warm with Forager Project Dairy-Free Cashewgurt, blackberries, lemon zest, and powdered sugar or any other garnish of your choice.  

Note: Do not refrigerate the batter, it’s best when cooked fresh.


Ideas for garnish (optional but recommended)


Forager Project Dairy-Free Cashew yogurt 

Lemon zest

Powdered sugar


  • Dairy Free
  • Gluten Free
  • Vegan
  • Vegetarian