Tender chocolate crepes made with nutrient-rich buckwheat flour are folded and filled with sweet, tangy raspberry compote, golden caramelized bananas, and juicy strawberries. This elegant dish is ideal for a luxurious brunch or a refined dessert that impresses in both flavor and presentation.
Why You’ll Love This Recipe
This recipe is a beautiful fusion of rich chocolate flavor and naturally sweet fruits. The buckwheat flour provides a wholesome base while keeping the crepes tender and gluten-free. Fresh raspberry compote and caramelized bananas add layers of tartness and warmth, complemented by fresh strawberries. Whether you’re serving a special breakfast or a light dessert, these crepes offer a satisfying yet nourishing experience.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 cup buckwheat flour
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons coconut sugar
- 1 1/2 cups almond milk
- 2 tablespoons melted coconut oil (plus more for pan)
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
For the berry compote:
- 1 cup raspberries (fresh or frozen)
- 1 tablespoon maple syrup
- 1 teaspoon lemon juice
For caramelized bananas:
- 2 ripe bananas, sliced lengthwise
- 1 tablespoon coconut oil
- 1 tablespoon maple syrup
To serve:
- Fresh strawberries, halved
- Fresh thyme leaves (optional)
- Maple syrup (optional drizzle)
Directions
- In a mixing bowl, whisk together the buckwheat flour, cocoa powder, coconut sugar, and sea salt.
- Gradually add almond milk, vanilla extract, and melted coconut oil. Whisk until the mixture is smooth. Let the batter rest for 10 minutes.
- Heat a nonstick skillet over medium heat and lightly coat it with coconut oil.
- Pour about 1/4 cup of the batter into the pan and swirl to coat the bottom evenly.
- Cook the crepe for 1–2 minutes until the edges lift slightly, then flip and cook the other side for about 30 seconds. Repeat with remaining batter.
- To make the compote, place raspberries, maple syrup, and lemon juice in a small saucepan. Simmer over low heat for 5 minutes, stirring occasionally.
- For the bananas, heat coconut oil and maple syrup in a separate pan over medium heat. Add banana slices and cook for about 2 minutes per side, or until golden and caramelized.
- Fold each crepe and place it on a plate or serving dish. Top with raspberry compote, caramelized bananas, and halved strawberries.
- Garnish with thyme leaves and drizzle with maple syrup if desired.
Servings and timing
Servings: 4
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Variations
- Gluten-free mix: Substitute buckwheat flour with a gluten-free all-purpose blend if preferred.
- Nut-free version: Use oat milk or rice milk in place of almond milk.
- Extra indulgence: Add a dollop of whipped coconut cream or a drizzle of dark chocolate sauce.
- Citrus twist: Add orange zest to the batter for a bright, fragrant note.
- Berry swap: Use blueberries or blackberries in the compote for a different flavor profile.
storage/reheating
Store leftover crepes in an airtight container in the refrigerator for up to 3 days. Separate them with parchment paper to prevent sticking. To reheat, warm gently in a nonstick skillet over low heat or microwave for 15–20 seconds. The compote and bananas can be stored separately and reheated on the stove.
FAQs
How do I keep the crepes from tearing?
Ensure your pan is well-heated and lightly greased. Also, let the batter rest so the flour hydrates properly for better consistency.
Can I make the crepe batter ahead of time?
Yes, the batter can be made up to 24 hours in advance. Store it covered in the refrigerator and stir before using.
Are buckwheat crepes gluten-free?
Yes, buckwheat is naturally gluten-free. However, check that your flour is certified gluten-free to avoid cross-contamination.
Can I use another sweetener instead of coconut sugar?
Yes, you can use regular cane sugar, brown sugar, or maple syrup in the batter.
How do I know when to flip the crepe?
When the edges start lifting slightly and the surface appears set, it’s time to flip—usually after 1–2 minutes.
Can I freeze these crepes?
Yes, once cooled, stack the crepes with parchment between them and store in a freezer-safe bag. Reheat individually when needed.
What type of pan is best for crepes?
A nonstick skillet or a crepe pan works best to ensure easy flipping and even cooking.
Can I omit the cocoa powder?
You can, but it will change the flavor. Omitting it results in plain buckwheat crepes without the chocolate taste.
Can I use a different fruit for the compote?
Absolutely. Blueberries, strawberries, or a mix of berries all work well in place of raspberries.
How do I prevent the bananas from sticking when caramelizing?
Make sure the pan is well-heated and the oil is evenly spread before adding the banana slices.
Conclusion
Chocolate Buckwheat Crepes with Caramelized Banana & Berry Compote offer a delightful combination of rich, fruity, and subtly sweet flavors. Whether served for brunch or dessert, this elegant dish feels indulgent while remaining wholesome and satisfying. With options to customize and prepare ahead, it’s a versatile recipe you’ll return to again and again.
Print
Chocolate Buckwheat Crepes with Caramelized Banana & Berry Compote
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Breakfast, Dessert
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegan
Description
Tendres crêpes au chocolat et au sarrasin garnies de compote de framboises, de bananes caramélisées et de fraises, parfaites pour le brunch ou le dessert.
Ingredients
- 1 tasse de farine de sarrasin
- 1/4 tasse de poudre de cacao non sucrée
- 2 cuillères à soupe de sucre de coco
- 1 1/2 tasse de lait d’amande
- 2 cuillères à soupe d’huile de coco fondue (plus pour la poêle)
- 1 cuillère à café d’extrait de vanille
- 1/4 cuillère à café de sel de mer
- 1 tasse de framboises (fraîches ou surgelées)
- 1 cuillère à soupe de sirop d’érable
- 1 cuillère à café de jus de citron
- 2 bananes mûres, coupées dans le sens de la longueur
- 1 cuillère à soupe d’huile de coco
- 1 cuillère à soupe de sirop d’érable (pour les bananes)
- Fraises fraîches, coupées en deux
- Feuilles de thym frais (facultatif)
- Sirop d’érable (en option)
Instructions
- Dans un bol, fouettez ensemble la farine de sarrasin, la poudre de cacao, le sucre de coco et le sel de mer.
- Ajoutez progressivement le lait d’amande, l’extrait de vanille et l’huile de coco fondue. Fouettez jusqu’à obtenir une consistance lisse. Laissez reposer la pâte 10 minutes.
- Chauffer une poêle antiadhésive à feu moyen et l’enduire légèrement d’huile de coco. Verser 60 ml de pâte dans la poêle et remuer pour enrober le fond.
- Cuire 1 à 2 minutes jusqu’à ce que les bords se soulèvent, retourner et cuire l’autre côté pendant 30 secondes. Répéter l’opération avec le reste de pâte.
- Pour la compote, mélanger les framboises, le sirop d’érable et le jus de citron dans une petite casserole. Laisser mijoter à feu doux pendant 5 minutes en remuant de temps en temps.
- Dans une autre poêle, faire chauffer l’huile de coco et le sirop d’érable à feu moyen. Ajouter les tranches de banane et cuire jusqu’à ce qu’elles soient dorées et caramélisées, environ 2 minutes de chaque côté.
- Pliez les crêpes et disposez-les dans un saladier. Garnissez-les de compote de framboises, de tranches de banane caramélisées et de fraises fraîches.
- Garnir de feuilles de thym et arroser de sirop d’érable supplémentaire si désiré.
Notes
- Laisser reposer la pâte améliore la texture des crêpes.
- Utilisez une bonne poêle antiadhésive pour retourner plus facilement.
- Vous pouvez remplacer d’autres baies ou fruits selon vos envies.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
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