This Berry Buckwheat Crepes with Avocado Chocolate Mousse is a perfect Vegan Gluten Free Mother’s Day dessert or brunch idea that mom is going to love!
Let’s be real- every day should be mother’s day. I have nothing but total love for all the hard working, under recognized mommas out there right now. So while these Vegan & Gluten Free Berry Buckwheat Crepes with Avocado Chocolate Mousse would be delicious (and tots appropriate) any time of year, they’re specifically amazing for celebrating Mother’s Day.
How to make Berry Buckwheat Crepes with Avocado Chocolate Mousse
So these Berry Buckwheat Crepes with Avocado Chocolate Mousse starts with naturally gluten free buckwheat flour. Buckwheat is a naturally gluten free grain rich in antioxidants and fibre with a delicious nutty flavour. Word to the wise- seek out LIGHT buckwheat flour which differs from DARK buckwheat flour in that it isn’t a total pain in the ass to work with. While dark buckwheat flour is higher in fibre, it’s definitely a pain. The extra fibre can test your patience with flipping and cooking so I definitely urge you to take the stress out of Mother’s Day and look for the light variety.
The Avocado Chocolate mousse is super simple, and starts with super ripe, rich avocados, mixed with luscious dark chocolate. It’s honestly so delicious all on its own, but takes these elegant crepes to the next level. Stuffed to the brim with ripe berries, these Berry Buckwheat Crepes are a perfect way to show mom you care (and also eat something you also love).
If you’re looking for more tasty Mother’s Day ideas, check out these amazing pancakes here!
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What do you plan to make your mom for Mother’s Day brunch?
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Berry Buckwheat Crepes with Avocado Chocolate Mousse
- 2 cups raspberries
- 2 cups strawberries sliced
- 1/4 cup dark chocolate chips (dairy free, if desired), melted
- Maple syrup if desired
- In a food processor or blender, puree the milk, water, buckwheat, maple, eggs, salt, butter and vanilla until smooth. Refrigerate covered for at least one hour or up to overnight.
- Heat an 8-inch nonstick skillet over medium heat and brush the pan lightly with melted coconut oil. Pour a scant ¼ cup of the batter into the pan and swirl to form an even layer that coats the whole bottom of the pan. Cook until the bottom looks dry, lightly golden and easily lifts from the pan- about 1 to 2 minutes. Using a flipper, very carefully lift up the crepe and flip it over to cook on the other side- about another minute or so until it easily lifts off of the pan. Carefully slide the crepe off of the pan onto a plate and continue with the remaining batter.
- In a food processor or blender, puree the avocados until smooth, then add in the melted dark chocolate, vanilla, salt and maple syrup. Puree until smooth and whipped. Transfer to a piping bag.
- To assemble, pipe a strip of mousse down the centre of each crepe. Add in a bunch of berries and roll up. Serve with a drizzle of dark chocolate and maple syrup, if desired.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.