Recipe: Gluten-free, Vegan Crepes

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When I first transitioned to a vegan diet, I remember thinking about all of my favorite foods and wondering if I’d ever eat them again. Crepes included. But then I did some research, and found out about vegan substitutes. 

Bananas instead of eggs? Really?

Really.

This recipe is proof that there’s always a way to make your favorite dish healthier, and still love it just as much (if not more!).

Gluten-Free, Vegan Crepes

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Ingredients

  • 1 cup non-dairy milk
  • 1/2 ripe banana, mashed
  • 1 tsp coconut oil, melted
  • 1 cup all-purpose gluten-free flour mix (I used Bob’s Red Mill)
  • 1/8 tsp baking powder
  • 1/2 tsp vanilla
  • optional: 1/4 tsp sea salt
  • optional: 8-10 drops stevia

Directions

  1. Using a fork, mash the ripe banana.
  2. In one bowl, mix wet ingredients together (banana included) and in a separate bowl, the dry ingredients.
  3. Combine the two. Batter should be the consistency of thin pancake batter. Add more liquid, as needed.
  4. Cook: Heat an 8-inch skillet or crêpe pan over medium high heat. Add a little coconut oil to coat the bottom of the pan, and pour 1/4 cup batter into the middle. Swirl until the bottom of the pan is covered with batter. Cook the crepe for about 1 minute–bubbles will form and it will be slightly moist on top. Use a spatula to loosen the edges of the crêpe, slide the spatula under and gently flip it upside down. Cook for one more minute, just until golden and transfer crêpe to a plate. Repeat until the batter’s all gone.
  5. Fill: My favorite filling is vegan, dark chocolate chips. I put them on the crepe when it’s just off the pan, so that they melt into a kind of chocolate sauce. Other ideas include fruit, homemade jam, cashew cheeze.

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