Crepes (Gluten-Free & Dairy-Free) (Edit recipe)

alattaeats

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Straight forward, traditional sweet crepe recipe but without the gluten and dairy.

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PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

Serves: 8

Ingredients

2 cups Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)
2 cups Cashew Milk, Unsweetened (any plant works, room temperature)
.333 cup Plant Based Butter, melted + more for cooking the crepes ( I like Miyokos and Earth Balance)
.333 cup Granulated White Sugar
4 Eggs, Large (room temperature)
2 tsp Vanilla Extract
1 pinch Kosher Salt

Toppings (for Chocolate Strawberry Crepes)

1 cup Whipped Cream, Dairy-Free
.5 cup Semi-Sweet Chocolate Chips, dairy free
1 cup Strawberries, thinly sliced
2 Tbsp Powdered Sugar

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

**If ingredients are not room temperature, combine plant milk and plant butter and microwave for 45 seconds to 1 minute until warm and the butter is fully melted. Set aside.
In a large bowl, whisk together eggs until combined.
Add room tempt plant milk, plant butter, vanilla extract and sugar to the large bowl and whisk until combined.
Once combined, add gluten-free flour and salt, and mix vigorously until there are no clumps. (This may take 2-5 minutes).
Heat large non-stick pan at medium heat and grease the pan with small knob of butter (less than a tablespoon).
Crumple the paper towel, and carefully glide it across the heated and greased pan, absorbing the residual plant butter. (This will ensure the crepe batter sticks to the pan when thinly spreading it out rather than gliding across and clumping).
Once heated, lift the pan from the burner and tilt at a 45 degree angle. Pour ½ cup of batter on to one side of the pan and tilt the pan in a circular motion while simultaneously giggling the batter, flattening it out.
After 1 minute or until there is the slightest hint of golden brown on the side touching the pan, carefully flip the crepe using the spatula.
Repeat with remaining batter, and grease the pan every 2 crepes or so and remove residual butter with same paper towel.
Top with powdered sugar, whipped cream, more strawberries, and a mint leaf.
Serve & Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	247
Fat:	16 g
Carbohydrates:	22 g
Protein:	2 g
Cholesterol:	5 g
Sodium:	77 mg
Fiber:	2 g
Sugars:	21 g
Sugar Alcohol:	0 g
Calculated per serving.