Rich stack of vegan Himalayan Tartary Buckwheat crepes with fresh cherries, nuts, and whipped cream.

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

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.

You can learn more about it here. To get the nutrition flour I use in this recipe go here.

Succulent wrapped crepes on a ceramic plate topped with blueberries, walnuts, whipped cream, and maple syrup on a rustic wooden table.

Crepes made with Himalayan Tartary Buckwheat 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):

Crepe Ingredients

HTB flour.
Organic flour.
Plant milk.
Filtered water.
Chia eggs.
Organic veggie oil.
Vegan butter.
Pink salt.

Equipment

Mixing bowl.
Blender or food processor.
Skillet or crepe pan.
Flatware/cutlery.
Spatula.
Wax paper.
Crockery.

Stack of folded vegan buckwheat crepes topped with fresh blueberries and maple syrup.

Crepe Topping & Stuffing Ideas

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.

Get chia seed 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.

Close-up of three rolled crepes on a plate.

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.

Vegan Himalayan Tartary Buckwheat Crepes

Plateofgrass.com

This recipe is organic, vegan, and gluten-free.

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Prep Time 1 15

Cook Time 15

Total Time 1 30

Course Appetizer, Breakfast, Dessert, Dinner, Lunch, Main Course, Snack

Cuisine French

Servings

Calories 120 kcal

Equipment

Ingredients

Instructions

Combine the flour, plant milk, water, chia eggs, oil, and salt in the 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.