Recipes
Gluten Free Crepes (gluten free, egg free, dairy free, vegan)
By: Tonya DeCroce
You can get creative with the crepes! Go for thin or thick crepes...think wraps to crepe squares perfect for dipping in hummus! I’ve added fresh cilantro or basil to the mix and have enjoyed crepes with different herb flavors! One can’t go wrong – have fun – be bold and if you don’t have one of the called for flours, experiement! Each batter / flour choice can be different! Buckwheat can also be substituted but it does have a stronger flavor! The crepes have opened my world because I can't do wheat, gluten, corn, dairy, egg, soy! I'm a busy person and I like to make a batch of crepes and have them on hand for a few days! They are delicious and a hit at a party...make them into squares and serve with fresh hummus! People love it! All my best, Tonya
Details
- Prep Time:
5 min - Cook Time:
30 min - Ready In:
35 min
Servings: 10 cups
Ingredients
- 2 cups Gluten-Free all purpose flour blend of your choice.
- 1 cup Rice or fava / garbanzo bean flour mix (combo of all three works, too)
- 3 tablespoons arrowroot (or 2 eggs). This recipe is modified for egg-free, so arrowroot is used in place of egg
- 2 cups Hemp milk (or other non-dairy milk substitute of your choice)
- Coconut oil in place of butter for the pan / cooking (could use olive oil if you prefer)
- dash Salt
- dash Ground Pepper
- You’ll need a small non-stick frying pan or crepe pan.
Directions
Mix the following
- 2 cups of Rice or fava / garbanzo bean flour mix
- 2 cups of hemp milk unsweetened or plain
- 1 cup of Rice flour or Fava or Garbanzo bean flour
- Add 3TBL arrowroot
- Mix together until well blended
- To make: **Over medium heat, a small, nonstick pan (or small crepe pan), use a little dash of coconut oil (or olive oil.)
- Add batter (enough to fill a thin layer on the pan).
- I make one crepe in a pan at a time. I will often lift the pan and make the batter spread across bottom of pan. You cook it similar to pancakes…you want to see the edges boil (you may need to add a little more oil if it is hard to flip…less is more, though.
- I’ve found olive oil to taste wonderful with the crepes.
- One batch takes up to 30 minutes…can be a little slower in the beginning as you start to make them! I usually put the oven on warm and stack / pile in oven to keep until I’m done. You can also let them cool out of oven and eat them to room temp…each one is great!
- Dip them in hummus or another olive tapenade…lovely! One can also fill them with any vegetables or other fillings…they are great with Indian food in place of nan!
This recipe looks easy. I will put the eggs back. I will make it the delis make it with sour cream and strawberries. Thanks so much.