A few weeks ago, the Yoga Center celebrated an International Festival of Vegetarian Dishes. I wanted to contribute by making something that is traditionally considered a “forbidden” food for vegetarians out there, but at the same time that it would be easy for me to make.
I have made crepes time and time again, but out of spelt flour, which is a cousin of wheat. Most people with wheat-intolerance deal well with spelt, but many people at the Center are avoiding wheat and gluten altogether so if I wanted to make a dish everyone would enjoy, including our Master, I needed to make something gluten-free.
This was my contribution to the Festival… vegan gluten-free crepes filled with macerated strawberries and decorated with a drizzle of carob syrup. This was my homage to Didier and the delicious sweet and very popular crepes he would make for me at the Alliance Française a few years ago.
VEGAN GLUTEN-FREE CREPES
1 ½ cups gluten-free flour 4 tbs coconut oil 2 cups almond milk + 6 tbs ½ tsp salt 4 ½ tsp egg-replacer More coconut oil to cook the crepes to oil the pans
- First, prepare the egg-replacer mixture in a small bowl mixing the egg-replacer and 6tbs of almond milk. Whisk well together and set aside.
- In a blender, add the flour, 2 cups almond milk, salt and egg-replacer mix you prepared earlier. Blend well until all ingredients form a smooth batter mixture.
- Refrigerate the crepe batter for at least 2 hours. DO NOT SKIP THIS STEP. I cannot stress this enough… if the batter is not rested for at least 2 hours your crepes will be full of bubbles and they will cook uneven.
- When you’re ready to use the batter… move it around and see if it has the consistency of a light pancake batter. If it’s too thick, add ¼ cup of water or more almond milk to make it thinner.
- Heat a small non-stick skillet over medium heat. Add 1 tbs coconut oil and spread out using a paper towel.
- Pour one ladleful of batter into skillet into skillet, turning and tilting skillet as you’re pouring the batter. The idea is to coat the bottom of the skillet with a thin layer of batter. Don’t be discouraged if the first few ones are not as you expect. It took me a few tried to get the right rhythm of ladle and skillet.
- Loose the edges of the crepe using an off-set spatula. You’ll see the crepe bubble a little, very similar to pancakes. Loosen the crepe delicately from the pan using a silicone spatula. When you can move the crepe loosely by just shaking the skillet, after about 1 minute of cooking, flip the crepe using the silicone spatula.
- Cook on the other side for about 30 more seconds. Just slide the crepe out of the skillet onto a plate lined with wax paper.
- Repeat the process all over until you finish the crepe batter. Pass the oiled paper towel once in awhile in between crepes, as needed.
In my belief, these crepes were a COMPLETE SUCCESS!!!! But I will let the people who actually tasted them give their comments and tell you all about them in their own words. People… I am counting on you!!!!