Buckwheat-millet crepes with homemade cherries in thick gel (gluten free, vegan)

Children love crepes, especially those prepared sweet! Not to give them to much sugar I prepare fruit preserves myself during summer with just a little bit of sugar and starch – not to let it go off. I add 60g coconut sugar and 100g potato starch per 2kg of fruit.


  • 150g ground buckwheat
  • 200g ground millet flakes
  • 110g potato starch
  • 1 vanilin sugar (you may add vanilla paste instead or just skip )
  • 1/2 tsp baking soda
  • 1 tbsp (10g) natural apple cider vinegar
  • 550ml plant milk (coconut milk is the best)
  • 250ml water
  • 60g coconut oil extra virgin
  • filling – cherry in a thick gel or sugar free blackcurrant jam


  1. Grind buckwheat and millet flakes on flour in a high speed blender or in a grinder. Transfer to another dish and set aside.
  2. Place plant milk, water and coconut oil in a blender and break down the fat in an aqueous phase on quite high speed for over a dozen seconds.
  3. Add remaining ingredients and mix them to connect. Quite rare and bright liquid will  form – batter. With this consistency you may obtain really thin crepes.
  4. Serve warm filled with fruit jam and lemon balm leaves, sprinkled with almond flakes.

Enjoy your meal!


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