Vegan Himalayan Tartary Buckwheat Crepes
This recipe is organic, vegan, and gluten-free.
Ingredients
- 1/2 cup HTB flour.
- 1/2 cup organic flour.
- 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, 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.
Nutrition
Calories: 120kcal
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