This post is two recipes in one, both of which are very easy. Both the sauce and the crepes can be made in advance and reheated before assembling. Reheat the sauce in the microwave for about 1 minute, 20 seconds at a time, stopping to stir, until loosened and warm. Reheat the crepes by microwaving them one at a time, 10 seconds at a time, until warm, soft, and pliable. Both will also reheat on the stove.
This batch of crepes came out very dark, but with a light texture and flavour — still delicious. I think the dark colour is because of the raisins and brown rice. I've made them before with coconut sugar and white rice, and they were quite pale. Fill with whatever fruit you like. I love the combination of the bananas and the chocolate orange sauce, but bananas and strawberries would be really good, too. If you don't like chocolate, leave out the cocoa powder, and make a lovely orange sauce by adding 1/2 teaspoon of cinnamon and substituting the raisins with a lighter coloured sweetener such as agave. To make savoury crepes, omit the raisins and cinnamon, and fill with sauteed mushrooms and wilted greens. I intentionally made the recipe smaller, serving two or three people, but it doubles very nicely.
makes 6 small or 4 large crepes
1/2 cup buckwheat groats (for gluten-free try Bob's Red Mill and Eden Organic)
2 Tablespoons cooked rice, white or brown
1 Tablespoon raisins or sweetener of choice
1/2 teaspoon cinnamon
1/2 cup non-dairy milk (I used soy)
3/4 cup water
3 or 4 ripe bananas, 1 banana per serving (2 small or 1 large crepe makes 1 serving)
1/4 cup raisins
3/4 cup freshly squeezed orange juice, about 1 and 1/2 oranges
1/4 cup water
1-2 Tablespoons gluten-free cocoa powder (I used Hershey's)
1 Tablespoon thickener, e.g. cornstarch, tapioca flour, rice flour, oatmeal, oat flour, etc. (I used gluten-free oat flour)
To your health and happiness,
Beans and Rice