Buckwheat Crepes with Whipped Coconut Cream

Instructions

• In bowl, mix buckwheat flour, rice flour, golden flax meal, cocoa, and brown sugar.
• Add vanilla coconut milk and oil. Whisk until smooth. Let rest 10 minutes.
• Meanwhile, whisk culinary coconut milk with vanilla cultured coconut milk. Set aside.
• Heat small cast-iron pan over medium heat. Grease lightly with oil.
• Add 1/4 cup batter to hot pan, twirling to spread batter out in a thin layer.
• Cook for about 2 minutes per side, using spatula to loosen edges. Transfer to plate and repeat with remaining batter.
• Spoon a layer of coconut cream inside crepes and roll up.
• Garnish and fill crepes with your choice of toppings and fillings. Some suggestions include fresh berries, toasted nuts, seeds, vegan chocolate, coconut chips, etc.