American•healthy

Crepes (Gluten-Free & Dairy-Free)

Straight forward, traditional sweet crepe recipe but without the gluten and dairy.

Ingredients

Quantities are shown as originally provided.

2 Cups Bob's Red Mill 1:1 Gluten-Free Baking Flour
2 Cups Unsweetened Plant Milk (any plant milk works, room temperature)
⅓ Cup Melted Plant Butter (+ more for cooking the crepes (I like Miyokos, and Earth Balance))
⅓ Cup Granulated Sugar
4 Large Eggs (room temperature)
2 Tsp Vanilla Extract
1 Pinch Kosher Salt
1 Cup Dairy-Free Whipped Cream
1/2 Cup Dairy-Free Chocolate Chips
1 Cup Strawberries (thinly sliced)
2 Tbsp Powdered Sugar

1
**If ingredients are not room temperature, combine plant milk and plant butter and microwave for 45 seconds to 1 minute until warm and the butter is fully melted. Set aside.
2
In a large bowl, whisk together eggs until combined.
3
Add room tempt plant milk, plant butter, vanilla extract and sugar to the large bowl and whisk until combined.
4
Once combined, add gluten-free flour and salt, and mix vigorously until there are no clumps. (This may take 2-5 minutes).
5
Heat large non-stick pan at medium heat and grease the pan with small knob of butter (less than a tablespoon).
6
Crumple the paper towel, and carefully glide it across the heated and greased pan, absorbing the residual plant butter. (This will ensure the crepe batter sticks to the pan when thinly spreading it out rather than gliding across and clumping).
7
Once heated, lift the pan from the burner and tilt at a 45 degree angle. Pour ½ cup of batter on to one side of the pan and tilt the pan in a circular motion while smiultaneously giggling the batter, flattening it out.
8
After 1 minute or until there is the slightest hint of golden brown on the side touching the pan, carefully flip the crepe using the spatula.
9
Repeat with remaining batter, and grease the pan every 2 crepes or so and remove residual butter with same paper towel.
10
Top with powdered sugar, whipped cream, more strawberries, and a mint leaf.
11
Serve & Enjoy!