Vegan
gluten free crepes
Vegan gluten free crepes filled with
a homemade chocolate spread. Easy gluten free recipe
Prep
Time5 mins
Cook
Time15 mins
Total Time20 mins
Course: Dessert
Servings: 6
Calories: 150kcal
Author: Ela
Ingredients
·
1 scant cup oat
flour (gluten free if needed) (90 g)
·
4 tbsp tapioca flour (28 g) - see recipe
notes
·
4 tbsp potato
starch or corn starch (28 g)
·
2 tbsp flax
seeds ground (10 g)
·
1 1/2 cups light
coconut milk or any other dairy free milk (360 ml)
·
1 1/2 tbsp maple
syrup or agave syrup (30 g)
Instructions
1.
Process all ingredients in your food
processor or just whisk them together in a bowl
2. Heat a non-stick pan/skillet (I used a 10-inch ceramic skillet) with some oil over medium heat
3. Pour about 1/4 cup of the batter into the pan, swirl the batter around to coat the pan evenly. Cook for about 2-4 minutes or until you can easily lift a side of the crepe (don't try to flip the crepe too early). After you carefully flipped the crepe, cook for a further 1-2 minutes
4. After a while, the batter will get thicker (because of the ground flax seeds), just add a little bit more plant milk
2. Heat a non-stick pan/skillet (I used a 10-inch ceramic skillet) with some oil over medium heat
3. Pour about 1/4 cup of the batter into the pan, swirl the batter around to coat the pan evenly. Cook for about 2-4 minutes or until you can easily lift a side of the crepe (don't try to flip the crepe too early). After you carefully flipped the crepe, cook for a further 1-2 minutes
4. After a while, the batter will get thicker (because of the ground flax seeds), just add a little bit more plant milk
Source https://elavegan.com
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