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]
Ingredients
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
Preparation
To Make the Spicy Cauliflower Filling:
- Heat oven to 360°F.
- In a large bowl, place the cauliflower, olive oil, salt, paprika, and cumin and mix well to coat the cauliflower.
- Spread out on a baking tray and allow to roast for 20 minutes or until the cauliflower has softened and is beginning to darken.
- While the cauliflower cooks, place the corn, beans, lime and salt in a bowl and toss well.
- When the cauliflower is done, add this to the mix and gently combine.
To Make the Molé Sauce:
- 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:
- 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:
- Blend all ingredients until smooth and creamy.
- Cook in batches in a hot oiled pan, flipping when the top side begins to bubble.
- Keep warm in the oven until ready to assemble.
To Assemble:
- Place the crepes on your plate and smear with a good amount of the mole sauce.
- Top this with the cauliflower filling, avocado slices, and a drizzle of coconut aioli.
- Sprinkle with cilantro and nigella seeds to serve.
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Avocado
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Beans - All
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Beans - Black
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Buckwheat
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Cauliflower
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Corn
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Sun-Dried Tomatoes
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