The best crêpes: Gluten-free and Dairy-free!
Ready in: 15-20 minutes
Preparation time: 5-10 minutes
Cooking time: 10 minutes
Yields: 4 medium crêpes
These are amazing. They can be made sweet or savory, and are good any time of the day! I have been making these crêpes at least twice a month for as long as I can remember! When I became lactose intolerant then sensitive to gluten, I adapted them to those restrictions and it still tastes delicious! I’m only posting the recipe today because I am so used to making those crêpes that it was hard to make up an actual recipe and find out the amount of each ingredient I use. But here it is now :)
-1/2 cup + 3 tbsp almond milk
-1/2 cup gluten-free flour mix (I like to use the brand Robin Hood , see picture below)
-A pinch of salt
-1 teaspoon vegan Becel margarine or any oil
-Put the eggs in a bowl, whisk
-Add the flour, almond milk and salt, and whisk until homogeneous
-Heat a frying pan to medium-high heat
-Add just a little (about 1/4 teaspoon) of oil or Becel, then add a ladleful of the mix to the pan, spreading it around by moving the pan in the air (such as in the picture)
-Flip it when golden using a spatula, or by throwing it in the air if you’re a pro ;)
-For savory: add cheese and a bit of pesto on the crêpe when it’s still on the pan, then let it melt and close the sides.
-For sweet: Stack the crêpes on top of each other in a large plate, so they stay warm until you finish making all of them. Then, serve with maple syrup or nutella, and lots of fresh fruit!