Ingredients for the crepes
– 240 ml buckwheat vegetable drink
– 100 g of buckwheat flour
– 90 g beet juice (extracted or purchased)
– 90 g sparkling water
– 60 g of wholemeal flour
– 1 tablespoon sugarcane
Ingredients for the chocolate ganache
– 200 g dark chocolate
– 200 g vegetable whipping cream
In a large bowl sift the flour and add sugarcane. Mix the dry ingredients well. Now add the liquids, then beet juice, buckwheat milk and sparkling water. Stir until you get a relatively liquid and homogeneous batter.
Cook vegan crepes
Lightly oil a non-stick pan with a drizzle of extra virgin olive oil and heat it over medium heat. With a ladle take part of the batter, pour it into the pan and rotate it quickly to distribute the mixture. Cook the crepes for a couple of minutes on the side then let it rest on a plate.
Chocolate ganache preparation
Melt the chocolate in a bain-marie and as soon as it is well liquid, continuing to stir, let it cool down. Add the vegetable cream and lightly whip the cream with an immersion blender. Fill each crepe with the warm chocolate ganache.