To make the crêpe batter, add the buckwheat flour, ground flaxseed and pinch of salt to a mixing bowl. Pour in the Almond Breeze® and whisk together to make a smooth batter.
Heat a medium frying pan to a medium to high heat. Tip in a little oil and, using a piece of kitchen paper, carefully wipe around the base of the pan.
Use a ⅓ measuring cup scoop to pour the batter into the frying pan. Swirl the batter around the pan so that the bottom is evenly coated. Cook the crêpe for about 2 minutes until the edges start to lift away from the sides. Then, using a spatula, flip the crêpe over and cook for a further minute.
Slide the crêpe out of the pan onto a plate. Repeat until all the crêpe batter is finished.
To make the spicy chickpea filling
Heat a frying pan on a medium heat. Add a teaspoon of oil before tipping in the drained chickpeas. Sprinkle over the spices – cumin, smoked paprika and turmeric – and cook for 8 minutes, stirring regularly to coat the chickpeas in all the spices.
To make the lemon and dill vegan mayo
Finely chop a small handful of dill. Add the vegan mayonnaise to a small bowl with the lemon juice and dill. Mix together.
To make the mango and peach salsa
De-stone and cut the peaches and mango into bite-sized pieces. Add to a bowl, pour over the lime juice, sprinkle in the chopped mint and stir.
To fill the crêpes
Take a crêpe – take a spoonful of lemon and dill vegan mayonnaise and spread it across the crêpe. Add a handful of rocket and a couple of spoonfuls of chickpeas to one half of the crêpe before carefully folding into quarters. Repeat.
Take a crêpe – take a spoonful of coconut yoghurt and spread it across the crêpe. Add a couple of spoonfuls of the mango and peach salsa to one half of the crêpe before carefully folding into quarters. Repeat.
Place the crêpes onto a serving plate and scatter with remaining herbs.