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Mexican-Inspired Buckwheat Crêpes [Vegan, Gluten-Free]

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These Mexican-French fusion crêpes are super tasty, filling, and combine lots of flavors thanks to the spicy cauliflower, rich molé sauce, and coconut mustard. They are a lot of fun to eat and always a crowd pleaser! If you have never made crêpes before, do not fret! The process is pretty simple and extremely similar to making your average pancake.

Mexican-Inspired Buckwheat Crêpes [Vegan, Gluten-Free]


For the Spicy Cauliflower Filling:

  • 1/2 a medium-sized cauliflower, broken into small florets
  • 2 teaspoons of olive oil
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of smoked paprika
  • 1/4 teaspoon of salt
  • 1 cob of fresh corn, kernels removed
  • 1 can of black beans, drained and rinsed
  • 2 tablespoons of roughly chopped cilantro
  • 1 tablespoon of lime juice
  • Good pinch of salt

For the Molé Sauce:

  • 12 sun-dried tomatoes, soaked in 1 cup of filtered water
  • 2 dates
  • 1 fresh tomato, chopped
  • 1 tablespoon of lime juice
  • 1/2 an avocado
  • 1/2 teaspoon of salt
  • 1/8 teaspoon of cayenne pepper
  • 1 teaspoon of smoked paprika
  • 1 teaspoon cumin
  • 1 1/2 tablespoons of raw cacao powder
  • 2 tablespoons of olive oil
  • 1/2 cup of water from the sun-dried tomato soaking water

For the Coconut Aioli:

  • 1/2 cup of thick coconut cream
  • 1 teaspoon of seeded mustard
  • 1 teaspoon of lemon
  • Pinch of salt

For the Buckwheat Crêpes:

  • 1 cup of soaked buckwheat
  • 3/4 cup of water
  • 1 teaspoon of apple cider vinegar
  • 1 teaspoon of tamari
  • 1/2 teaspoon of cumin powder
  • 1/2 teaspoon of turmeric powder
  • A pinch of salt


To Make the Spicy Cauliflower Filling:

  1. Heat oven to 360°F.
  2. In a large bowl, place the cauliflower, olive oil, salt, paprika, and cumin and mix well to coat the cauliflower.
  3. Spread out on a baking tray and allow to roast for 20 minutes or until the cauliflower has softened and is beginning to darken.
  4. While the cauliflower cooks, place the corn, beans, lime and salt in a bowl and toss well.
  5. When the cauliflower is done, add this to the mix and gently combine.

To Make the Molé Sauce:

  1. Place all ingredients in a blender and blend until smooth, adding just enough of the sun dried tomato soak liquid to blend. The sauce should be quick thick.

To Make the Coconut Aioli:

  1. Place all ingredients in a blender or small food processor and blend to combine. Alternatively, you can also just whisk this in a small bowl to combine.

To Make the Buckwheat Crêpes:

  1. Blend all ingredients until smooth and creamy.
  2. Cook in batches in a hot oiled pan, flipping when the top side begins to bubble.
  3. Keep warm in the oven until ready to assemble.

To Assemble:

  1. Place the crepes on your plate and smear with a good amount of the mole sauce.
  2. Top this with the cauliflower filling, avocado slices, and a drizzle of coconut aioli.
  3. Sprinkle with cilantro and nigella seeds to serve.





Kelly is a passionate writer and raw/vegan chef who combines her love of writing with her forays into health and wellness. Kelly has traveled and worked extensively across the world in health resorts, detox centers, raw food restaurants and wellness retreats, sharing ways to live simply, mindfully and sustainably. Her work is regularly published in print media and online, as well as her own website, Raw By Nature, which offers vibrant nourishing recipes and information about plant-based living. A gypsy heart and lover of nature, Kelly finds inspiration in the world around her and translates her visions into whimsical stories and edible creations



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