THE RECIPE JOURNAL · Brunch
Light and Airy Coconut Cream on Buckwheat Crepes
This delightful dish combines fluffy coconut cream with nutty buckwheat crepes for a light and satisfying treat. Perfect for breakfast or a sweet snack, it’s both simple to make and deliciously refreshing.
FROM THE KITCHEN • Light and Airy Coconut Cream on Buckwheat Crepes
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by combining the buckwheat flour, rice flour, golden flax meal, cocoa, and brown sugar in a bowl. Pour in the vanilla coconut milk and oil, then whisk everything together until the batter is nice and smooth. Let it sit for about 10 minutes to thicken up a bit.
02
Step 2
While the batter is resting, whisk together the culinary coconut milk and the vanilla cultured coconut milk in a separate bowl. Set this creamy mixture aside for now.
03
Step 3
Heat a small cast-iron pan over medium heat and brush it lightly with a little oil. Pour about 1/4 cup of the batter into the pan, swirling it around to form a thin, even layer. Cook each crepe for around 2 minutes on one side, then carefully flip it over, loosening the edges with a spatula as you go. Once cooked, transfer the crepe to a plate and keep going with the rest of the batter.
04
Step 4
When your crepes are ready, spread a generous spoonful of the coconut cream inside each one and roll them up. Feel free to add your favorite toppings or fillings, like fresh berries, toasted nuts, seeds, vegan chocolate, or coconut chips, to make them extra special.
Why you’ll love it
This dessert is a perfect balance of lightness and richness. The coconut cream feels fluffy and fresh, while the nutty buckwheat crepes add a subtle earthiness. It’s a treat that feels indulgent without being heavy.
How to serve
Serve with fresh tropical fruits like mango or pineapple for a burst of natural sweetness. A sprinkle of toasted coconut flakes or a drizzle of honey can add extra texture and flavor.
Storage & leftovers
Keep the coconut cream refrigerated in an airtight container and consume within two days for freshness. Store crepes wrapped in plastic wrap in the fridge for up to three days, reheating gently before serving.
