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Buckwheat Strawberry Crepes with Coconut Cream

Name: Buckwheat Strawberry Crepes with Coconut Cream
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: ¾ cup buckwheat flour; 1 tbsp arrowroot powder or cornstarch; 1 ¼ cups plant-based milk (e.g., almond, oat, or coconut); 1 tbsp maple syrup; ½ tsp vanilla extract; Pinch of salt; 1 tsp coconut oil (for greasing the pan); 1 cup fresh strawberries, hulled and chopped; 1 tbsp maple syrup or coconut sugar; ½ tsp lemon juice; ½ cup chilled full-fat coconut cream (just the solid part); 1 tbsp maple syrup; ½ tsp vanilla extract; Drizzle of almond butter or tahini; Hemp seeds; Fresh mint leaves; Extra strawberries

Category:

Breakfast/ Brunch

Difficulty: Medium

Serves:

—

Prep Time: 15 minutes (plus 10 minutes resting batter)

Cook Time: 20 Minutes

Rating:

(0.00/5)

July 26, 2025 by Chef Molly

A wholesome and elegant twist on classic crepes—these buckwheat wraps are naturally gluten-free, soy-free, and dairy-free. They’re filled and topped with juicy strawberries, rich almond butter drizzle, and luscious coconut cream, making them perfect for brunch or dessert.

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What You’ll Need:

For the Buckwheat Crepes

¾ cup buckwheat flour
1 tbsp arrowroot powder or cornstarch
1 ¼ cups plant-based milk (e.g., almond, oat, or coconut)
1 tbsp maple syrup
½ tsp vanilla extract
Pinch of salt
1 tsp coconut oil (for greasing the pan)

Strawberry Topping

1 cup fresh strawberries, hulled and chopped
1 tbsp maple syrup or coconut sugar
½ tsp lemon juice

Coconut Cream

½ cup chilled full-fat coconut cream (just the solid part)
1 tbsp maple syrup
½ tsp vanilla extract

Optional Toppings

Drizzle of almond butter or tahini
Hemp seeds
Fresh mint leaves
Extra strawberries

Prepration for:Buckwheat Strawberry Crepes with Coconut Cream

Step 1/5

Make the Crepe Batter

In a bowl, whisk together buckwheat flour, arrowroot, plant-based milk, maple syrup, vanilla, and salt. Let batter rest for 10 minutes to thicken slightly.

Step 2/5

Prepare the Strawberry Topping

In a small saucepan over low heat, combine chopped strawberries, maple syrup, and lemon juice. Simmer for 3–5 minutes until juicy but still chunky. Set aside.

Step 3/5

Make Coconut Cream

Using a chilled bowl, whip coconut cream with maple syrup and vanilla until fluffy. Keep chilled until ready to serve.

Step 4/5

Cook the Crepes

Heat a non-stick skillet over medium heat and lightly grease with coconut oil. Pour about ¼ cup batter into the pan, swirling to coat the bottom evenly. Cook for 1–2 minutes until the edges lift, then flip and cook another 30–60 seconds. Transfer to a plate and repeat with remaining batter.

Step 5/5

Assemble

Fold crepes and top with strawberry compote. Add a dollop of coconut cream, drizzle with almond butter, and sprinkle with hemp seeds. Garnish with mint and extra strawberries if desired.

Chef's Tips & Notes

Notes: You can use other fruits like blueberries or peaches. For a nut-free version, replace almond butter with sunflower seed butter or omit the drizzle.

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Buckwheat Strawberry Crepes with Coconut Cream