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!!!!
KarmaFree Cooking 
I had the opportunity to try them, texture is very similar to original French crepes…love this gluten free version!
I had the opportunity to try them, the texture is very similar to original French crepes…I super love this gluten free version!
Gracias Marla!!!!!! And you had them cold… next time, I’ll make them right there in front of you so you can have the full experience, OK???
Qué rico amiga! Estos los hago de seguro!
Que delicioso se ve. Gracias por compartirlo.
Me fascinan los crepes y esta receta se ve facil de hacer.
Las crepas son siempre fáciles. Éstas especificamente, al hacerlas con ingredientes específicos – como harina libre de gluten, aceite de coco y egg-replacer – también son buenas para personas que tienen intolerancia al trigo o alérgicos a los huevos.
OMG! That looks yummy!
love this, can’t wait to make!