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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!
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Berry Buckwheat Crepes with Avocado Chocolate Mousse

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!
Course Dessert
Cuisine French
Prep Time 1 hour 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 people
Calories 470kcal

Ingredients

Crepes:

Avocado Mousse:

  • Flesh of 4 ripe avocados
  • 1 cup dark chocolate chips (dairy free, if desired), melted
  • 2 tsp vanilla extract
  • ¼ tsp sea salt
  • ¼ cup maple syrup or to taste

Garnish/Filling:

  • 2 cups raspberries
  • 2 cups strawberries sliced
  • 1/4 cup dark chocolate chips (dairy free, if desired), melted
  • Maple syrup if desired

Instructions

Crepes:

  • 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.

Avocado Mousse:

  • 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.

Assembly:

  • 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.

Notes

*Note: To make one flax egg, combine 1 tablespoon ground flaxseed with 2 1/2 tablespoons water and refrigerate for 30 minutes.

Nutrition

Calories: 470kcal