Gluten Free & Dairy Free Crepes
Crepes are amazing and there is no reason that being gluten free means you have to forgo these. I got a hankering for a good crepe the other day and started searching the internet for a good recipe- work smarter not harder right. After about 10 different sites I couldn't find anything that didn't use potato starch and/or some form of rice flour. Since I steer clear of both potatoes and rice to keep my blood sugar down, I decided to find a simple recipe and experiment. It took a few experiments- some not so successful- before I finally got an amazing crepe. I tested it on 2 gluten eaters- one being a crepe fan- and they both loved them. The texture is smooth and gummy like a crepe rather than a pancake. Also small variations to this foundation set of ingredients can take these super savory or sweet.
Gluten-Free, Dairy Free Crepe Recipe
Makes Approx 20 medium sized crepes
1 1/2 cups almond flour
1/2 cup coconut flour
1/2 cup arrowroot powder
1/4 cup tapioca starch
1 pinch salt
4 tbl coconut cream- NOT milk. You can substitute this with pumpkin puree or squash puree.
3 cups almond milk
Whisk together the coconut cream and eggs together to incorporate. Add milk and continue to whisk until smooth. Add flour mixture and salt. Whisk together until it's incorporated. Don't over mix.
This next part is very important....LET IT SIT IN THE FRIDGE FOR AT LEAST AN HOUR. It can sit in there overnight as well. One of my failed experiments happened when I decided that I didn't need to let this sit in the fridge. It does not work. When you put it in the pan it just immediately breaks apart under the heat.
----Time has passed ;)-----
Take your mixture out of the fridge and grab a 1/3 measuring cup. Heat up your crepe pan to a medium heat, brush with a little melted coconut oil (you can use melted butter) and put a little less than your measuring scoop onto your pan. Don't push the crepe around but ideas move it by moving the pan. Don't worry. It doesn't have to be a perfect circle.
Let it cook on the first side for 1 to 2 minutes or until the top isn't glossy anymore (i.e., it's set). Make sure none of it is stuck and then flip. Let cook for another minute or so and tada! Place on a plate and put parchment paper between each to keep them from getting soggy while waiting. It may take a few crepes before you get the right heat on your pan. Don't worry.
Brush oil on your pan in between each crepe and continue until the batter is gone. :) Enjoy!
- Use some juiced spinach in place of some almond milk for a savory crepe
- Add 2 tsp of vanilla extract and 1 tsp of cinnamon for a crepe better with sweeter meals.