Mexican Inspired Buckwheat Crepes

This is a recipe I make for friends when I may not be cooking for a vegan crowd! These are super tasty and filling and combine lots of flavours with spicy cauliflower, a rich molé sauce and coconut mustard. They are a lot of fun to eat and always a crowd pleaser!


Serves 2:


Spicy Cauliflower filling:

  • ½ a medium size cauliflower broken into small florets
  • 2 teaspoons of olive oil
  • ½ teaspoon of cumin
  • ½ teaspoon of smoked paprika
  • ¼ teaspoon of salt
  • 1 cob of fresh corn, kernels removed
  • 1 tin of black beans drained and rinsed
  • 2 tablespoons of roughly chopped corrinader
  • 1 tablespoon of lime juice
  • good pinch of salt

Heat oven to 18- degrees Celsius.

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.

Molé Sauce:

  • 12 sun dried tomatoes soaked in 1 cup of filtered water
  • 2 dates
  • 1 fresh tomato chopped
  • 1 tablespoon of lime juice
  • ½ an avocado
  • ½ teaspoon of salt
  • 1/8 teaspoon of cayenne pepper
  • 1 teaspoon of smoked paprika
  • 1 teaspoon cumin
  • 1 ½ tablespoons of raw cacao powder
  • 2 tablespoons of olive oil
  • ½ cup of water from the sun dried tomato soak water

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.


Coconut Aioli:

  • ½ cup of thick coconut cream
  • 1 teaspoon of seeded mustard
  • 1 teaspoon of lemon
  • pinch of salt

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.

Buckwheat Crepes:

  • 1 cup of soaked buckwheat
  • ¾ cup of water
  • 1 teaspoon of apple cider vinegar
  • 1 teaspoon of tamari
  • ½ teaspoon of cumin powder
  • ½ teaspoon of turmeric powder
  • A pinch of salt

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 drizzle with the coconut aioli.

Sprinkle with coriander and nigella seeds to serve.