Buckwheat Crepes with Whipped Coconut Cream

Step 1
In bowl, mix buckwheat flour, rice flour, golden flax meal, cocoa, and brown sugar.

Step 2
Add vanilla coconut milk and oil. Whisk until smooth. Let rest 10 minutes.

Step 3
Meanwhile, whisk culinary coconut milk with vanilla cultured coconut milk. Set aside.

Step 4
Heat small cast-iron pan over medium heat. Grease lightly with oil.

Step 5
Add 1/4 cup batter to hot pan, twirling to spread batter out in a thin layer.

Step 6
Cook for about 2 minutes per side, using spatula to loosen edges. Transfer to plate and repeat with remaining batter.

Step 7
Spoon a layer of coconut cream inside crepes and roll up.

Step 8
Garnish and fill crepes with your choice of toppings and fillings. Some suggestions include fresh berries, toasted nuts, seeds, vegan chocolate, coconut chips, etc.