Infused with lemon and thyme, cling stone peaches make a great filling for soft buckwheat crepes – a comforting gluten-free dessert or vegan breakfast that is low in sugar to warm you up from the inside out.
*If using other non-dairy milk or homemade coconut milk (which is thinner than canned), replace all the water and the milk with 1½ cup total.
Rose Water Custard Sauce
Crepe recipe adapted from Food.com and The Ultimate Book of Vegan Cooking
Link to recipe - Lemon Thyme Peach Filled Buckwheat Crepes