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Monday
Mar242014

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.

Reader Comments (13)

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!

03/24/14 | 7:56 AM | Unregistered CommenterRachel

I haven't had crepes in a while and I haven't made them in even longer! These look amazing - I'll definitely need to whip these up soon!

Luci’s Morsels – fashion. food. frivolity.

03/24/14 | 8:4 AM | Unregistered CommenterLuci's Morsels

oh my. these look divine!

03/24/14 | 8:11 AM | Unregistered Commentercaitlin

Would this work as pancake batter as well?

03/24/14 | 8:42 AM | Unregistered CommenterTracy

Thanks everyone! @Tracy, I'm not sure! It would be worth a shot! :)

03/24/14 | 8:55 AM | Registered Commentersarah yates

Holy yum these look amazing!

03/24/14 | 9:19 AM | Unregistered CommenterAbby

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.

03/24/14 | 9:58 AM | Unregistered CommenterBrittany

OMG I want these so badly right now!!!!

03/24/14 | 5:30 PM | Unregistered CommenterAndi

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