Buckwheat Crepes, Blood Oranges & Vanilla Almond Whip

Buckwheat Crepes, Blood Oranges & Vanilla Almond Whip

  • Servings: 4-6
  • Difficulty: easy
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    For the Vanilla Almond Whip
  • 118ml plant milk
  • 70g blanched almonds, pre soaked for 2 hours
  • 2 tbsp maple syrup
  • ½ vanilla pod, scraped or ½ tsp of vanilla paste or extract
  • For the Crepes:
  • 200ml full fat coconut milk
  • 150ml water
  • 120g buckwheat flour
  • ½ tsp bicarbonate of soda
  • 1 tsp baking powder
  • pinch of salt
  • coconut oil for frying
  • For the Topping:
  • 1-2 blood oranges, peeled and sliced
  • handful of pomegranate seeds


  1. Make the vanilla almond whip first. Once the almonds have been soaking for 2 hours, blitz them up in a food processor with the plant milk, maple syrup and vanilla to form a cream like consistency. Set aside.
  2. Whisk together all the ingredients for the buckwheat crepes. Heat some coconut oil in a frying pan, then pour the batter into the pan, starting in the centre of the pan and continue pouring in a circular motion, winding your way to the outer edges, to create a thread-like crepe.
  3. Place the crepe on a plate and top with the almond cream, then the blood oranges, pomegranate seeds and any other fruit you like.

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