These crêpes are gluten free, vegan and only 4 ingredients! They’re also super easy to make, quick, oil free, delicious and the best way to start the day… but that would’ve made the title way too long. Fill these healthy thin crepes with fresh fruits and your preferred spread, then enjoy a hearty, delicious yet wholesome breakfast or brunch! Enjoy the recipe video or continue reading
Ps- thank you to everyone who left a comment on my last YouTube video and subscribed! I definitely will be working on uploading more on there!
With the holidays in full swing, breakfast calls for much more than a bowl of oats. I’ve been loving my pancakes, but crepes are always a good way to change it up. I love my crepes light with fresh berry compote, fruits and a spoonful of peanut butter. If you like your crepes a bit more indulgent, I suggest filling them with some vegan cream, yoghurt, maybe some vegan ice cream, a vegan chocolate spread or whatever you fancy!
The flour component for these crêpes are made up of
- Chickpea Flour ( I get my chickpea flour from my local bulk foods shop. It’s also known as Besan Flour, and can also be found at health food shops)
- Oat flour (rolled oats blended into a fine consistency)
Other than these two ingredients, you’ll only need
- Sweetener (raw cane sugar or stevia)
- Soy milk
- A small dash of Vanilla (optional)
The first step to these crêpes are adding the dry ingredients and giving it a good mix with the whisk. However, silly me forgot to mix the dry ingredients before adding the wet ingredients and I ended up with a lumpy batter. It didn’t make much difference in the end but you could definitely see the lumps as I cooked it. Then just add the soy milk to the batter and give it a good mix. You want to go for a smooth, lump free batter, don’t do what I did!
I used a small, non stick pan to cook these crêpes. Pour, twirl and let em cook for a few minutes before flipping. Anyone else find cooking crepes quite relaxing and therapeutic? You do have to move fast once the batter hits the pan, but the twirling and the flipping is just so satisfying!
We celebrated my mums birthday this week! She’s the most inspirational, the strongest, the wisest, the smartest, the most amazing person I know. I have endless gratitude for her. She is truly a #superwoman. I very discreetly baked my mom a vegan Walnut and Coffee Bundt Cake which I hopefully tastes good! I’m writing this before we delve into the cake celebrations, so I’ll update once we eat it! I also made some vegan scones on the morning to serve for a birthday breakfast, and gosh, they turned out amazing!!! Everyone thoroughly enjoyed them win homemade berry compote, especially my brother who insisted I make double the size and a batch fresh every morning. He said, ” I’ll make the jam, you make the scones.” I honestly would be happy to to, they were super easy, simple and only took 30min to make! Keep an eye out for some vegan scones soon!
Anyways, back to the crepes. You can really do whatever you want to these crêpes- stuff and fill with whatever you desire! You could even turn these into savoury crepes too! That’ll be such a delicious, savoury breakfast too. I hope you enjoy this recipe video and the crepes. Unfortunately the 3rd term of school is kicking off very soon so I’ll have to halt my more fancier breakfast options for the weekends.
Super Easy GF + Wholesome Vegan Crepes
These crêpes are gluten free, vegan and only 4 ingredients! They’re also super easy to make, quick, oil free, delicious and the best way to start the day… but that would’ve made the title way too long. Fill these healthy thin crepes with fresh fruits and your preferred spread, then enjoy a hearty, delicious yet wholesome breakfast or brunch!
- 1/3 cup chickpea flour
- 2 tbsp oat flour
- 1 tbsp raw cane sugar (or stevia, or other sweetner)
- 2/3 cup soy milk
- 1/2 tsp vanilla (optional)
In a bowl, add in all the dry ingredients and give a good mix to avoid any lumps. Then add in the milk and vanilla (optional) and give another good mix.
Let batter sit aside for 5 minutes. In the meantime, prepare your filling/cut fruits.
Heat a crepe pan, or a non stick pan to medium. Once hot enough, pour batter and twirl around pan. Let cook for 2-4 minutes or until edges become golden brown. Flip, cook for 30 -60 sec, then transfer to plate.
Once all crepes are done, fill with desired fillings such as fresh fruits, vegan yoghurt, vegan spreads, etc and enjoy!
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