Name: Vegan & Gluten-Free Crêpes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 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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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 & Gluten-Free Crêpes

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

Vegan and Gluten-Free Crêpes perfect for Shrove Tuesday with a secret ingredient to make them extra light!

Servings: 6 large crêpes

Ingredients

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)

Instructions

In a large bowl, mix together the rice flour, cornflour, sugar and salt.
Add the dairy-free milk and sparkling water and stir.
Next add the vanilla extract and coconut oil, keep stirring until the batter is completely 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, vegan nutella, or cinnamon … The options are infinite!

Natural Sweetness

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