Now that the class is about beauty that meant that the food choices have to contribute to glowing skin and get you on your way to a gorgeous healthy self. I'm very strict with what I eat so I decided to formulate a crepe that was 100% whole foods plant-based with no oil, added sugars or refined grains and no guilt. AKA something I would eat. If I'm serving it to others it also has to be tasty.
I absolutely love crepes. They are so versatile because they can be both savory and sweet. While traditional crepes are quite yummy, they aren't particularly good for you. I spent the next few days formulating my perfect crepe, savory and sweet.
I decided to use buckwheat because it is one of the healthiest foods you can eat. It's name is a little misleading as it isn't a grain It's a seed. It's beauty benefits include; glowing skin from relaxed blood vessels, essential nutrients to help hair growth, protection from premature aging and weight loss. This powerhouse also is protective against breast cancer, lowers blood pressure and cholesterol, and is a mood enhancer that aids in depression.
I then played around with adding some of my favorite nutrient packed ingredients; shiitake mushrooms, garlic, spinach, and garlic for the savory version and bananas and blackberries for the sweet. Both crepes would taste lovely with a cashew creme which makes a great substitute for dairy. It would also be a helpful demonstration for people new to exploring vegan foods.
The Savory Vegan Buckwheat Beauty Mushroom Crepes with Spinach and Creme provide a whopping 10g of protein and 4g of fiber per crepe. They are high in many of the B vitamins. They provide 100% RDA of Vitamin K, copper, 50% magnesium, 60% manganese, 45% phosphorus, 33% selenium and 35% of zinc for those eating 2000 calories per day. They are also loaded with antioxidants.
The Blackberry Banana Beauty Crepe provide 6g of protein and 5 grams of fiber. They provide 60% daily copper, 50% Manganese, 32% Magnesium, 24% Phosphorus and 20% of your vitamin E. High it antioxidants as well these are a zero guilt sweet treat.
The recipes follow. I hope you enjoy them as much as I do.
Vegan Buckwheat Beauty Crepes
Makes 4 crepes
1/4 cup Bobs Red Mill Organic Buckwheat Flour
1/8 cup Bobs Red Mill Oat Flour
1/8 cup Bobs Red Mill ‘Sweet’ White Sorghum Flour
1/2 cup 365 Unsweetened Almond Milk
1/2 cup water
2 tbsp arrowroot powder
Combine the dry ingredients. Mix well. Add the almond milk and water to the dry ingredients. Whisk ingredients until combined and smooth.
Heat a nonstick crepe maker or a cast iron skillet on medium high heat. If using the cast iron skillet lightly coat with olive oil removing excess oil with a paper towel. Add between 1/4 and 1/2 cup of batter depending on the size of crepe desired to the center of the crepe maker or pan. Using a large nonstick basting spoon gently spread the batter in a circular motion starting from the center towards the outer edges to thin and expand the crepe. Wait approximately 30 seconds to a minute before flipping your crepe. The crepe is ready to flip when it loosens on the edges with a spatula and looks drier throughout. Go slow to not tear the crepe. Once you flip the crepe cook for an additional 30 seconds to 1 minute. If you crepe still looks a little too moist you can flip it once again and let it cook for around 10 seconds more.