Himalayan Tartary Buckwheat Crepes: Easy Vegan Recipe

These delicious Himalayan Tartary Buckwheat crepes are absolutely delicious. They rock a powerhouse stack of over 150 phytonutrients and more.

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As a kid I used to dip into a French restaurant by my parents’ house and grab crepes on the fly. I fell in love with how sweet and savory they were.

Later I learned to make them myself, but nowadays with Himalayan Tartary Buckwheat (HTB) onboard. That’s because Tartary, in case you haven’t heard, is an epic plant. Indigenous to Asia, it was developed here in the US by Dr. Jeffrey Bland after he and other scientists learned how nutrient-dense it is.

It rocks four bioactive compounds—rutin, quercetin, luteolin, and hesperidin—and a powerhouse free-radical scavenger that’s considered pretty rare (2-HOBA). It also packs vitamins, minerals, polyphenols, fiber, and immense prebiotics for your gut.

According to Dr. Bland, it’s “the most immuneoactive, nutrient-dense plant yet discovered.” It’s also a complete protein with all nine essential amino acids.  

Vegan Buckwheat Crepes Recipe

Crepes made with HTB have a slightly thicker texture than those made with other flours. They also have a heavier concentration of phytonutrients.

I typically combine HTB with oat, almond, sorghum, millet, or bean flour. It has a rich earthy taste I’ve come to love.

Here’s what you’ll need (full recipe below):

Equipment

• Mixing bowl.
• Blender.
• Large skillet.
• Flatware/cutlery.
• Spatula.
• Parchment paper.
• Crockery.

Ingredients

• 3/4 cup organic flour.
• 1/4 cup HTB powder.
• 1 cup plant milk.
• 3/4 cup filtered water.
• 3 chia eggs.
• 2 tbsp organic veggie oil.
• 1/2 cup vegan butter.
• 1 tsp pink salt.

Instructions

• Combine the flour, HTB, plant milk, water, chia eggs, oil, and salt in the mixing bowl and blend with an immersion blender.
• Blend until smooth then pour into a pitcher.
• Cover and let stand for one hour or refrigerate overnight.
• Melt vegan butter and a splash of oil on medium heat in skillet.
• Stir the batter and drop two tablespoons on the pan, lifting and rotating to create a thin layer.
• Cook until set and golden, flipping once until the other side is done.
• Transfer to wax paper and begin another, stirring the batter and buttering the pan between each one.
• Serve immediately or cool and freeze airtight. Lasts a month or two but not much longer.

Crepe Topping & Stuffing Ideas

• Cacao nibs.   
• Carob chips.
• Mixed seeds.
• Mixed nuts.
• Dried fruits.
• Coconut.
• Berries.
• Maple syrup.
• Nut butters.
• Agave syrup.
• Vegan whipped topping.
• Fruit powders.
• Blackstrap molasses.
• Vegan butter.
• Pumpkin pie spices.
• Chutney.
• Jam.
• Vegan yogurt.

How to Make a Chia Egg

To make one chia egg mix a tablespoon of ground or soaked whole organic chia seed with 3 tablespoons of filtered water, wait for 10 minutes, mix again, then use.

Vegan egg substitutes are widely available, but chia is healthiest. It’s a complete vegan protein with all nine essential amino acids. Full recipe here.

When making crepes, always let the batter sit for at least an hour before use or refrigerate overnight.

It’s also key to make a smooth silky blend without lumps.

For sweet crepes add some date sugar or stevia, vanilla or almond extract, and spice like pumpkin pie spice.

Savory rocks with herbs and about every ingredient under the sun. 😋

You may also be interested in . . .

Himalayan Tartary Buckwheat Banana Bread 

Himalayan Tartary Buckwheat Waffles 

HTB Pancakes

Vegan Blueberry Almond Flour Pancakes

Himalayan Tartary Buckwheat Blueberry Muffins