Fermented buckwheat crepes, coconut cream filling and granola

Fermented buckwheat crepes, coconut cream filling and granola

This is the kind of recipe that will make you want to have breakfast for every meal, made by Emily Davies @wholesomeslice!

Buckwheat crepes, coconut cream and hippie snacks granola

Yield: Serves 3-4



  • 3/4 c buckwheat flour
  • 1/4 c brown rice flour
  • 3/4 tsp fine sea salt
  • 1/2 tsp cinnamon
  • 1 tsp ground psyllium husk
  • 1 tbsp vegan yoghurt
  • 1/2 c – 1 c water


  • 1/3 c coconut milk
  • 1/3 c vegan yogurt
  • 1/2 tsp vanilla extract pinch of salt

Baked apples:

  • 2 small apples, roughly chopped or shaped into hearts/stars
  • 1/2 tbsp coconut oil, melted
  • 1 tbsp cinnamon
  • pinch of salt
  • pinch of nutmeg & ginger


  1. Preheat oven to 350°F and line a small baking sheet with parchment paper. Mix together apples with coconut oil and spices – place on baking sheet and once the oven is ready, bake for 15-20 minutes or until nice and soft.
  2. In a bowl, mix together DRY crepe ingredients, add in vegan yoghurt and 1/2 c of water. Mix well and add more water until desired consistency. You want the crepe mix to be liquidity.
  3. Heat a crepe pan/non-stick pan over medium-high heat. Once pan is hot, pour over 1/2 c of crepe mix into pan and spread around using a spatula. Once it starts to bubble, carefully flip over to cook on the opposite side (each side takes about 1-2 minutes). Place on a cooling tray and repeat for reaming crepe mix.
  4. In a separate bowl, whisk together filling ingredients until smooth. Set aside until crepes are all finished.
  5. To assemble: spread 2 tbsp of filling onto the middle of each crepe, roll over and place on a plate. Top with baked apples and granola. Serve warm.


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