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Gluten-Free Crepes


I'm obsessing over crepes right now. The French just know how do food or something.

I've made two different types of crepes: gluten-free vegan (I had run out of eggs) and just plain gluten-free (with eggs). I actually preferred the vegan variety because the texture was better.

The dry ingredients are the same: gluten-free pancake mix. (I have a feeling any reg pancake mix would also work. Gluten is not the devil so if you don't have a legitimate dietary reason to avoid it, you don't really need to.) In both cases, the crepes were dairy free. Also, the cooking technique is the same so that's helpful.  


Vegan Crepes:  

1 cup gluten-free pancake mix

1 cup plain almond milk  

1 tbs. sugar  

2 tbs. vegetable oil  

Pour 1/3 cup of runny batter into th preheated pan. I rotate the pan around in a circle to allow the bottom of the skillet to be thinly covered with batter. Flip (carefully!) once bubbles start to appear. 

I sliced fresh peaches and topped the crepes with fruit and Grade B maple syrup.  


Gluten-free crepes 

2 eggs  

1 tsp. vanilla extract  

1/2 tsp. salt 

1 tbs. sugar 

1/2 cup almond milk

1/2 cup water  

1 cup gluten-free pancake mix  

2 tbs. vegetable oil  

I spread some warm raspberry jam inside and topped them with powdered sugar and maple syrup. "Norwegian" style, I believe.  

There are so many rad ways to plate crepes, both savory and sweet so don't be afraid to try whatever filling sounds good.  



Is it too late?