This recipe was introduced to me by my partner, Luanne who was born and raised in Malaysia and ate them growing up as a kid.
Malaysia was a British colony for about 150 years (1815-1957) so the mix of European cuisine (crepes) infused with local flavors (lime and coconut) is common.
In the tropics, limes are more common than lemons (which are imported and expensive), so limes were commonly used as a replacement for lemons. Coconuts are affordable and readily available all year round. This is one of many crossover cuisines from Southeast Asia.
Our recipe was originally featured in:
Buckwheat Crepes with Lime, Maple Syrup and Toasted Coconut
Time: 30 plus minutes
Difficulty Level: 4 over 5
Makes 10 – 13 crepes
Soy free if using soy-free Earth Balance buttery spread
1 cup buckwheat flour (175g)
1/2 cup rice flour (85g)
1/2 cup tapioca flour (60g)
2 tablespoons brown sugar (25g)
1/4 teaspoon sea salt (2g)
1/4 cup Earth Balance buttery spread (35g), melted plus more for cooking
2/3 cup water (155ml)
2 cups plain almond milk (475ml)
1 tablespoon vanilla (15ml)
Topping / Filling
Earth Balance buttery spread
Fresh lime juice to taste
Maple syrup to taste
Toasted coconut flakes to taste
- Place all the crepe ingredients into a mixing bowl and stir to combine.
- Transfer mixture to a blender and blend until smooth, about 1 minute on medium.
- Pour batter back into bowl, cover and place in the refrigerator for 30 minutes.
- Heat 1 teaspoon (6g) of Earth Balance buttery spread in a nonstick pan (at least 8 inches in diameter) over medium heat.
- Pour in 1/4 cup (60g) of batter in the pan. You want to get the crepes thin and round. To do this, lift pan off from heat and move in circular motions while tipping the pan down so that the batter spreads into a thin circle about 6 inches in diameter.
- Cook for 40 seconds to 1 minute until the the crepe has holes and the edges are browned. Flip and cook for another 30-40 seconds.
- Add another teaspoon of buttery spread (6g) after every 3 or 4 crepes to keep them moist.
- Stack the crepes on a plate and repeat until the batter is gone.
Toasted Coconut Flakes
- Heat a cast iron skillet on medium/low heat for 2 minutes.
- Add 1/2 cup of coconut (40g) to the pan and cook until brown, 2 1/2 minutes, stirring constantly.
- Spread a little Earth Balance in each crepe, sprinkle with toasted coconut and either roll like a burrito or fold into quarters.
- Drizzle the top with lime juice, a little more coconut and maple syrup to your taste.
A non-stick pan will make your life easier and your crepes better. If you’re using a pan that is not non-stick, you may need to add a little more buttery spread.
The batter will seem really thin; this is OK. The batter is meant to be thin.
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