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Gluten-Free Vegan Almond Milk Crepes Recipe

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4.4 from 34 reviews

Delicious and delicate gluten-free vegan crepes made with almond milk and a blend of oat and rice flours. These crepes are perfect for a light breakfast or a versatile base for sweet or savory fillings, offering a nutritious and allergy-friendly option for crepe lovers.

Ingredients

Dry Ingredients

  • 3/4 cup gluten-free oat flour
  • 1/4 cup brown rice flour (can substitute with white rice flour or more oat flour)
  • 2 tablespoons arrowroot powder
  • 1 pinch of salt
  • 1 tablespoon coconut sugar (omit for savory pancakes)

Wet Ingredients

  • 1 flax egg (1 tablespoon ground golden flax seeds + 2 tablespoons warm water)
  • 1 1/4 cup almond milk (or other plant-based milk)
  • 1 tablespoon vegan butter

Instructions

  1. Prepare the Flax Egg: In a small bowl, mix 1 tablespoon of ground golden flax seeds with 2 tablespoons of warm water. Allow the mixture to sit for 5 minutes until it thickens and forms a gel-like consistency, which will act as a vegan binder.
  2. Mix Dry Ingredients: In a large mixing bowl, combine 3/4 cup gluten-free oat flour, 1/4 cup brown rice flour, 2 tablespoons arrowroot powder, and a pinch of salt. Stir these dry ingredients together until well blended.
  3. Add Wet Ingredients to Dry: Make a well in the center of the dry ingredients and pour in the prepared flax egg, 1 tablespoon coconut sugar, and 1 1/4 cup almond milk. Whisk the mixture thoroughly until the batter is smooth and free of lumps.
  4. Incorporate Vegan Butter: Heat a crepe pan or non-stick skillet over medium-high heat and melt 1 tablespoon of vegan butter. Add the melted butter to the batter and stir well to combine, improving texture and flavor.
  5. Test the Pan Temperature: Drop a small amount of batter onto the heated pan. When it sizzles immediately and sets quickly, your pan has reached the correct temperature for cooking the crepes.
  6. Cook the Crepes: Pour a ladleful of batter into the hot pan, then swiftly tilt and rotate the pan to spread the batter thinly and evenly. Cook for about 2 minutes until the edges begin to lift and the bottom is lightly browned.
  7. Flip and Finish Cooking: Use a spatula to carefully flip each crepe, then cook for an additional 1 minute on the other side until lightly golden and fully cooked through. Transfer cooked crepes to a plate.
  8. Repeat: Continue cooking the remaining batter in the same manner until all batter is used. Stack the crepes and serve warm with your favorite toppings or fillings.

Notes

  • You can substitute brown rice flour with white rice flour or increase oat flour if preferred.
  • Omit coconut sugar for savory crepes.
  • Make sure the pan is properly heated to prevent sticking and ensure even cooking.
  • These crepes are best served immediately, but can be stored covered in the refrigerator for up to 2 days and gently reheated.
  • Use a non-stick or crepe pan for best results to achieve thin, even crepes.

Find it online: https://justsosavory.com/gluten-free-vegan-almond-milk-crepes-recipe/