There are just something I’ve realized I simply can’t live without, crepes is one of them. When I cut out all the dairy, sugar and gluten from my diet I went months without them. It was dreadful. I would wake up and crave a sweet crepe breakfast. I was getting so sick of the same two things everyday, gluten free oats and coconut yogurt, delish but get boring when on repeat.
So I went on a mission to find a vegan, gluten free, dairy free, sugar free crepe recipe. HAHAHAHAHA was it ever a mission. I spent hours one morning making about 8 different recipes, modifying them and, combining them and it was one flop after another. I almost gave up…
I’m so glad I didn’t because the 9th try was almost perfect. I did eat them (by that time I was starving) and they tasted pretty delish, but I knew it still needed a bit of work.
Here was the 9th attempt. They look much prettier than they tasted.
So a few weeks later when I was dying for a delicious crepe in my mouth yet again, I got back to work and starting from scratch to create my own. A few tries later and voila..I finally did it. They are a bit thicker than a regular french crepe but they taste fantastic, hit the spot, roll nicely and with a bit of sugar free jam or agave nectar on top, they are magic in your mouth.
So here you go, I hope you enjoy them (if you can have the original ones) and although they are jam packed with nutrients they still make a delectable breakfast or dessert of one who can have gluten, sugar, dairy or soy!
Prep time: 1hr 7 mins
Cook time: 10 mins
Total time: 1hr 17 mins
- 1 cup chickpea flour
- 1/2 cup brown rice flour
- 2 tablespoons of brown rice syrup
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1 tablespoon of melted coconut oil
- 1 cup of almond milk
- 3/4 cup water
- 1/2 teaspoon organic agave
- Olive oil for frying crepes
- Mix together dry ingredients and make a a hole or well in the centre of the mixture.
- In a small bowl whisk together the wet ingredients and pour into the well of the dry mix.
- Stir well so there are no clumps and it is a smooth consistency.
- TIP TIME: The trick I learnt from reading so many recipes – put the batter in the fridge for 1 hour before using it. Seriously makes all the difference. You can even make it before bed and leave it overnight
- Once your batter is cooled, oil your pan and pour in about a 1/4 cup of batter (depending on how big your pan is). Turn your pan immediately to spread the batter and let it sit,
- Do not try to flip it until you see bubbles come through the top of the crepe.
- Flip and cook less time on second side.
Bonne Appetite mes amie!!!