Gluten free dairy free crepes that can be served with sweet and savory fillings. The crepes are made with healthy gluten free flours, dairy free milk and eggs – easily mixed in a blender. As a result you get paper thin crepes, with the right texture / flexibility without using gums or tapioca starch in the flour mix. These dairy and gluten free crepes are suitable for a clean eating, as a healthy dessert, breakfast, brunch or even dinner.
Course Appetizer, Breakfast, Dessert, Main Course, Snack
Mix all ingredients in a blender to form the batter.
Let it sit for at least 30 minutes to combine (room temperature).
Cook The Crepes
Pour about 1/4 cup or less of batter into the heated pan. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom.
Cook about one to two minutes on each side.
Cover with a lid or towel to help crepes moisten while you cook the rest.
Sweet Filling (Dairy Free Cream):
Pour all ingredients into a blender and mix for 1 minute.
Place in the fridge (preferably overnight) to thicken. Assemble the crepes in the morning with bananas and cream.
Savory Crepe Filling:
Saute chopped onion with olive oil, for 2 minutes, then add the carrots and mushrooms, stir and saute for another 3 minutes.
Add the ground beef with all seasonings, stir and cook until the meat is done.
Let it cool before assembling the crepes. You can make it the day before if you like.
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Notes
Tips For Making Perfect Crepes
For very pliable soft crepes, substitute the gluten free flours (use total quantity) with this Gluten Free Pastry Flour Mix, it has starches.
Use a non-stick pan, preferably ceramic coated pan to avoid sticking and the use of too much oil while frying.
Adjust the batter with water (or more milk) if it's too thick, this way you'll get thinner crepes.
Let the batter rest for at least 30 min before cooking the crepes, it will get thicker as the flours will absorb the liquid. And then re-blend again before pouring in the pan.
Heat the pan at the right temperature (stove knob between 3 and 4). If your skillet is too hot, the crepes will cook too quickly and become more crispy and less bendy.
Let the crepes sit covered while you cook, to keep them moist. Then you can play with them as you like, they will be more flexible.