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 the perfect treat when there is no much left in the fridge .
Here is my vegan and gluten-free version 😊
I have paired mine with some homemade mixed-berry jam and a dollop of coconut whipped-cream (my new addiction!
This recipe is vegan and gluten-free for a happy tummy! Rice flour is my favourite gluten-free flour, it brings some natural sweetness to my preparations.
Instead of sugar I use just a little maple syrup, and add a touch of vanilla which is what really makes the difference here, so subtle and yet so delicious!
I have not used the chia seeds shown in the picture as they make the batter quite grainy! It was very smooth without which is the end result I wanted.
The secret to a light and soft crêpe -> sparkling water!
I hope you will try and like this recipe, if so let me know! Share on Pinterest (click on the picture) and tag a photo on Instagram at #mimies_delicacies so that I can see your lovely creations as well as helping me reach more of you lovely people! Merci my friends!
Delicious vegan ans gluten-free crêpes, super easy and quick to make!
- 150 gr rice flour
- 100 gr cornflour
- 200 ml dairy-free milk
- 200 ml sparkling water
- 1 tbsp. coconut oil
- 1 tsp. vanilla extract
- 50 gr maple syrup
- A pinch of salt
In a large bowl, stir together the rice flour, cornflour and salt. Add the dairy-free milk and sparkling water.
Next add the vanilla extract and coconut oil, keep stirring until smooth.
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.
Leave it for a minute or so and flip on the other side for another minute.
Garnish with your favourite toppings, fruits, NOTella, or cinnamon ... The options are infinite!