VEGAN + GLUTEN FREE CREPES

It took me five rounds of batter and failed crepes to get this recipe right, there were many a crepetastrophe!  But in the end it was worth every bit of it, they’re so delicious and the perfect weekend brunch treat!  Filled with chocolate hazelnut spread and bananas- they’re divine.  I do have to warn you, getting the crepes perfectly thin in the pan takes a bit of practice.  The trick, I found, involves moving the pan around to spread the batter as soon as you pour and using just the right amount of batter.  Once you nail it though, I think you’re good for life.  And then you have years of vegan, gluten free crepes in your future.  And what a future it is!!!  Enjoy!  xx- Sarah


VEGAN + GLUTEN FREE CREPES W/ CHOCOLATE HAZELNUT SPREAD AND BANANAS

Yields approximately 6-8 crepes.

Ingredients

1 cup brown rice flour

1 cup oat flour

3 tablespoons date sugar

1 teaspoon vanilla extract

2 tablespoons ground flax

chocolate hazelnut spread

coconut oil

2-3 large ripe bananas

Method

- Combine 2 tablespoons of ground flax with 6 tablespoons of warm water in small bowl.  Mix well and refrigerate for 20 minutes.

- Combine dry ingredients in a large mixing bowl.  Add 2 cups of water, 1 teaspoon of vanilla, and flax egg mixture.  Stir well.

- Refrigerate batter for one hour.

- Heat a 9 inch non-stick frying pan over low heat adding enough coconut oil to lightly coat the pan.

- Pour 1/2 cup of mix into pan at an angle, spreading batter out using circular spinning motion.  If batter is too thick add additional water to mixture one tablespoon at a time.

- Cook on low heat for 1-2 minutes or until crepe is evenly browned and edges start to peel away from sides of pan.

- Gently flip in pan and cook for an additional 1-2 minutes.

- Repeat until all the batter is used up.

- Smear chocolate hazelnut spread in a strip on the center of the crepe and top with sliced bananas.

- Sprinkle with finishing salt, roll up, and use hazelnut spread to secure ends if needed.

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Reader Comments

  1. Rachel|

    I don't need to be vegan or gluten free, so I had no idea how hard pancakes would be, so well done and congratulations on finally getting these right, because they look fantastic!

    Reply
  2. Brittany|

    I'm pretty sure the only time I've had a crepe was in high school when a French language class made them and shared with the Spanish class (which I was in). I didn't love them. That said, I don't think crepes made by high school students should be the only crepes I ever try. This recipe has inspired me to give them another chance. :)

    PS – I am a new reader of your blog and I am absolutely loving it. I enjoy your writing style and the beautiful photos.

    Reply
  3. Miss Lynzie|

    Is there no end to your culinary prowess? I mean really! This is incredible. Very excited to try my hand at these. And pair them with mimosas, obviously.

    Reply
  4. cheri|

    I love these, I used to make crepes all the time and after you get the hang of it, it's really quite easy.

    Reply
  5. Amy Hashimoto|

    I so want to make these! do you think I could substitute the oat flour?? oats don’t really agree with me!

    Reply
    • Sarah Yates|

      Hi Amy, Yes absolutely but I would have to play around with the recipe a bit to tell you how much of what would work… :)

      Reply
  6. Samantha|

    Hi there!
    Just wondering if it would be possible to make the batter the night before? Do you think it would stand well in the fridge overnight?
    Thank you!

    Reply
  7. Tracy Ceres|

    Hi! I was just looking at this recipe and in the instructions you mention a “flax egg” mixture? I don’t see eggs in the ingredients? Help!

    Reply
    • Tracy Ceres|

      oh nvm i believe you must mean that the flax mixture is the egg substitue, duh! LOL!

      Reply
  8. Sylvia|

    Wouldn’t easier to flip it into another pan next to it and start a second crepe?
    Luv the recipe !

    Reply
  9. Thidarhod Tep|

    Thank you for the recipe! I just want to know if the crepe is crispy or soft?

    Reply