As I have already told you, crepes seem to me easier than French fries. I prefer sweet ones more, but I never say no to a savory filling.
Ever since I found out that my friend Jeanette’s daughter has an egg allergy in addition to celiac disease, I’ve wanted to create recipes where I can replace eggs. In the meantime, Lent came and the need for fasting or vegan recipes became more urgent and popular.
It is with great pride that I present to you the most perfect recipe for vegan crepes. They are as good as the regular ones and as soft as them, as you can also see for yourself in the video.
If you’re wondering about the pink ingredient I’ve smeared on the crepe above, I can tell you it’s the most perfect flavor I’ve ever tried! It is tahini with pomegranate cranberries and cranberries recently released by the Macedonian Tahini company. This post does not contain any product promotion, it is just me having a blast with it and highly recommend you try it whether you like tahini or not.
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml • tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
Sift the flour and cornflour into a bowl. Mix all dry ingredients together.
In a blender pour all the liquids together first and blend it.
Add the dry mixture and beat everything together.
In a non-stick pan on the stove with a little vegetable butter.
When it burns well, add the porridge and spread it over the entire surface of the pan.
It is cooked for 2-3 minutes on one side and you turn it on the other side for 1-2 minutes until cooked and colored.
Transfer the crepe to a plate and continue with the rest of the mixture.
Make about 6 crepes in a Ø26cm/10” inches pan.
Ingredients
Directions
Sift the flour and cornflour into a bowl. Mix all dry ingredients together.
In a blender pour all the liquids together first and blend it.
Add the dry mixture and beat everything together.
In a non-stick pan on the stove with a little vegetable butter.
When it burns well, add the porridge and spread it over the entire surface of the pan.
It is cooked for 2-3 minutes on one side and you turn it on the other side for 1-2 minutes until cooked and colored.
Transfer the crepe to a plate and continue with the rest of the mixture.
Make about 6 crepes in a Ø26cm/10” inches pan.
- The mixture can become very thick by the time, so you add a little plant-based milk and mix to make it easier to work with.
- A good idea is to fill them with plant-based cheese and vegetables. Place them in a baking pan in the oven for 10 minutes until the cheese melts. And this will be a great first course dish or an appetizer.
- You can also fill & bake them as cannelloni with a vegan mincemeat filling and tomato sauce with plant-based cheese on top.
- As dessert idea, fills them with seasonal fruit, grated almonds and dairy-free chocolate chips. Heat them in the microwave oven before serving, for melting the dairy-free chocolate chips.
Good Luck and Bon Appétit!!!
Did you make this recipe;
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Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud for you.
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