Good morning! I’ve got the recipe for these Buckwheat Crepes with Bourbon Vanilla Plums for you today. Continue reading for the recipe and a special deal…
Does anyone else have a love hate relationship with crepes? I love them. I love how versatile they are and how delicate and simple. But cooking them can be a major pain. I tend to get flustered quickly and give up when I can’t get them to cook without sticking. A few weeks ago I got a set of GreenPan non-stick pans. I’m pretty sure I’ll be making crepes every weekend from now on. These pans are amazing! They’re made with a unique sand derivative that performs better than traditional non-stick and doesn’t contain any of the toxic, carcinogenic chemicals that usually make no-stick problematic. Also, you can use metal utensils in most of their pans since the coating is reinforced with diamonds for extra durability (that’s right, diamonds!) and they’re dishwasher safe. Win, win, win. I can’t wait to use them for other things too. I’m thinking eggs, hash browns, fish, veggie burgers etc. What do you love to eat, but hate to cook because it sticks?
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*This post was sponsored by GreenPan. Thank you for supporting my work by supporting my sponsors. All thoughts and opinions are my own.
Buckwheat Crepes with Bourbon Vanilla Plums
FOR THE CREPES
¾ cup buckwheat flour
1 cup nut milk
¼ cup water
pinch of salt
FOR THE PLUMS
seeds from 1 vanilla bean
2 tablespoons coconut sugar
1 tablespoon coconut oil
5 plums, halved and pitted
2 tablespoons bourbon
Slivered almonds, maple syrup, and currants to garnish
FOR THE CREPES
Combine everything in the container of a high-speed blender and puree on medium high until completely smooth.
Heat a 10” GreenPan non-stick fry pan over medium heat until a sprinkling of water sizzles gently when it hits the pan. Lightly grease the pan with coconut oil. Add 1/4-1/2 cup of the batter to the pan and immediately swirl the pan around until the batter coats the bottom of the pan in an even layer. Cook until the edges start to brown. Slide from the pan onto a plate until ready to serve.
FOR THE PLUMS
In a small bowl, rub the vanilla bean seeds into the sugar with your fingers until fragrant. Heat the coconut oil in a medium skillet over medium high heat. Sprinkle the sugar into the pan then place the plums in the pan, cut side down. Allow the plums to cook for a few minutes. The sugar will dissolve and begin to caramelize. Add the bourbon and continue cooking until the plums are soft and lightly golden on the bottom.
Serve the crepes with the plums, slivered almonds, maple syrup and currants.
18 thoughts on “Buckwheat Crepes with Bourbon Vanilla Plums”
Ok, this photography is gorgeous. Also the recipe sounds amazing. I have already pinned it so I can give it a try.
Yay! Thanks so much and enjoy!
Utter beauties! I’m captivated by your beautiful food, as always.
Awww thank you. I’m flattered
I have a love LOVE relationship with crepes, but I can never remember to make them for some reason. Thanks for the inspo!! That plum pic is so beautiful!
Love, but absolutely love creps! Totally have to try this recipe 🙂
Everything about this looks super great! Can’t wait to try!
Big big fan of buckwheat crepes but for some reason I have never attempted them at home. Will need to rectify that!
Yes you will! So good
LOVE crepes. LOVE buckwheat and this looks so delish!! Totally have to try these out asap. -CK
Thank you for reminding me to give crepes another go in these pans Sasha! The battle has been so real over here for years, and you have created some of the prettiest here friend. <3
So.Real. Definitely give it a try…making crepes has never been so easy!
I’ve only ever seen the blue color of these pans, but I LOVE the black. And these photos and crepes look like absolute perfection. (You’re stupid talented.) xo.
Thanks so much! Making me blush
These crepes look delicious! One thing I love to eat but hate to cook because it ALWAYS stick are french toasts. So delicious but I always end up causing a mess in the kitchen! :-p