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Buckwheat Crepes with Tofu Cream and Black Tahini Sauce (Vegan, gluten-Free)

August 25, 2017


2 Serves


(Buckwheat Crepe)

25g Wholegrain Buckwheat Flour

100ml Soy Milk

1 Tablespoon Chia Egg (Mix Carwari Chia Seeds and water in ratio of  1 : 3. Leave it for 30 minutes)

1/2 teaspoon Carwari Extra Virgin Sesame Oil

(Tofu cream)

150g Medium Tofu 

2 teaspoons Carwari Agave Nectar

1 teaspoon Lemon Juice 

(Black Tahini Sauce)

2 teaspoons Carwari Black Tahini

2 teaspoons Carwari Agave Nectar

3 teaspoons Water


Fruits (Banana, Berries and etc), Nuts, Mint leaves



1. Prepare Tofu Cream. Remove excess water in tofu as much as possible. 

2. Put drained tofu into a blender and add Agave Nectar and Lemon juice. Then blend until smooth.

3. Prepare Black Tahini Sauce. Put all of the sauce ingredients into a small bowl and mix well until smooth.  

4. Prepare buckwheat crepe. Put all of the crepe ingredients and mix well. 

5. Lightly grease the non-stick frying pan with oil. Wipe excess oil with paper  towel. 

6. Pour a half of the batter and spread over the pan to create a very thin layer of crepe. Cook  the crepe over a low to medium heat until  the surface is dry. Turn over and cook the other side for further 1 minute or so. 

7. Place the crepe on a plate. Repeat with the remaining batter. 

8. Fold the crepe and pour Tofu cream and Black Tahini sauce over the crepe. Garnish with your favourite fruits, nuts and mint leaves. 

*Adjust sweetness with Agave Nectar to your ideal taste. 


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