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Vegan & Gluten-Free Crêpes – the perfect way to celebrate Shrove Tuesday 😊
Crêpes for breakfast, lunch, tea-time and … could we have some for dinner too?! How could I ever get bored? Crêpes are so versatile which makes it such a great treat when there is no much left in the fridge.
Natural Sweetness
Rice flour is my favourite gluten-free flour it brings some natural sweetness to my preparations. I use it in all sorts of bakes, from cakes to biscuits and those delicious Vegan & Gluten-Free Crêpes.
Don’t omit the touch of vanilla it really makes a difference here, so subtle and yet so delicious.
I have not used the chia seeds shown in the picture as I realised it made the batter quite lumpy and grainy. It was very smooth without which is the end result I wanted.
I have paired mine with some homemade mixed-berry jam and a dollop of coconut whipped-cream (my new addiction).
And finally, the secret to a light and soft crêpe -> sparkling water!
I hope you try and like these these Vegan & Gluten-Free Crêpes, if so let me know! Share on Pinterest and tag a photo on Instagram #mimies_delicacies so that I can see your lovely creations as well as helping me reach more of you lovely people. Merci my friends!
😊 Revisitons … Pâtissons!
Vegan and Gluten-Free Crêpes perfect for Shrove Tuesday with a secret ingredient to make them extra light!
- 150 gr rice flour
- 100 gr cornflour
- 50 gr maple syrup
- 1 pinch of salt
- 200 gr dairy-free milk (I use almond milk)
- 200 gr sparkling water
- 1 tsp. vanilla extract
- 1 tbsp. coconut oil (melted)
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In a large bowl, mix together the rice flour, cornflour, sugar and salt.
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Add the dairy-free milk and sparkling water and stir.
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Next add the vanilla extract and coconut oil, keep stirring until the batter is completely smooth.
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Grease your pan and get it really hot before turning the heat down slightly.
Spoon the batter into a ladle and pour in the pan all at once, spreading it all over by moving the pan in circles
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Leave it for a minute or so and flip on the other side for another minute.
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Garnish with your favourite toppings, fruits, vegan nutella, or cinnamon … The options are infinite!
À tester très rapidement! J’adore le fait que tu utilises de l’eau pétillante notamment 🙂
It makes them so light 🙂
At the beginning I did not put maple syrop inside – I had sweet almond&hazelnut milk, so I thought it would be enough sugar – it was super easy to turn pancakes. Then I decided to try to put maple syrop inside the dough – it became slightly difficult to turn the pancakes (to solve this I was just keeping it longer on the frying pan). I love the recipe, definitly gonna use it. Love the thickness of these pancakes and the consistency of dough
Thank you so much Anna for your feedback! I am so happy to hear you like them. I will try to make them again with hazelnut milk, that must be delicious too!:-)
Anna,
I made my crepe recipe again yesterday, I followed your advice and did not put any maple syrup .. it worked wonderfully 🙂
Mimie