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Vegan & Gluten-Free Crêpes

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

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
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

  1. In a large bowl, mix together the rice flour, cornflour, sugar and salt. 

  2. Add the dairy-free milk and sparkling water and stir.

  3. Next add the vanilla extract and coconut oil, keep stirring until the batter is completely smooth.

  4. 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

  5. Leave it for a minute or so and flip on the other side for another minute.

  6. Garnish with your favourite toppings, fruits, vegan nutella, or cinnamon ... The options are infinite!