Dark Chocolate Buckwheat Crepes

 With Valentine’s Day landing on a Sunday this year, why not put a new spin on the holiday and celebrate with brunch? Andy, our in-house Crepe Master, has created for you a versatile Dark Chocolate Buckwheat Crepe recipe, made with oat milk, perfect for stuffing with yogurt and muesli, fresh fruit, and…topping with his famous maple tahini drizzle. Never made a crepe before? Andy recommends refrigerating the batter and using a small non-stick pan. And be patient, usually the first few don’t work out, so you’ll be in the fortunate position of having some scraps to snack on while you make the rest.

With love,

Dark Chocolate Buckwheat Crepes

For the Crepes:

6 tbsp cold unsalted butter, cut into pieces, plus melted for pan

4 ounces semisweet chocolate chips

1/2 cup all purpose flour

1/4 cup buckwheat flour

Scant 1/4 cup sugar

1/4 teaspoon salt

1 1/4 cups oat milk

3 large eggs, room temperature

1/2 tablespoon pure vanilla extract

For the Filling:

1 cup Early Riser Dark Chocolate Almond Muesli

1 cup plain yogurt

For the Maple Tahini Drizzle (Optional)

1/2 cup tahini

1/2 cup maple syrup 

1/2 tsp cinnamon

1/4 tsp salt

Step One

Prepare the filling by mixing Early Riser muesli and yogurt in a bowl. Cover and place in the fridge 30 minutes to overnight.

Step Two

If making the maple tahini drizzle, whisk tahini, maple syrup, cinnamon, and salt in a bowl until well combined. Place in fridge until ready to top crepes. 

Step Three

Bring 1/4 cup water to a rolling boil in a small saucepan over medium-high heat. Add butter, 1 piece at a time, whisking to combine after each addition. Remove from heat; stir in chocolate chips until completely melted. Set aside.

Step Four

Whisk together flour, sugar, and salt in a medium bowl. Whisk together milk, eggs, and vanilla in another medium bowl. Gradually add milk mixture to flour mixture, whisking until smooth. Add chocolate-butter mixture, whisking until smooth. Pour through a fine sieve into an airtight container; discard lumps. Refrigerate at least 2 hours or up to overnight.

Step Five

Lightly coat an 8-inch crepe pan or nonstick skillet with melted butter. Heat over medium heat until just starting to smoke. Remove pan from heat; pour about 2 tablespoons batter into pan, swirling to cover bottom. Reduce heat to medium-low; return pan to heat. Cook, flipping once, until edges are golden and center is dry, about 30 seconds per side. Repeat with remaining batter, coating pan with additional butter as needed.

Step Six

Assemble crepes by placing a spoonful of filling on top of each crepe and spreading to cover the surface of the crepe. Don't overfill them! Just a light layer of filling. Fold crepe in half then in half again so they form a triangle. Top with Maple Tahini drizzle and fresh fruit. Alternatively, top with maple syrup. Enjoy!