Easy Plant-based Crepes
We love crepes in this house! After many many failed attempts, I finally landed on this version which is super simple, whips up in the blender, and can be served either sweet or savoury, depending on how you season it. My kids love these filled with Sunflower Seed Butter and topped with maple syrup. We also eat them savoury with coconut curry, or ham and dairy-free cheese. And although I have not tried it, I have no reason to believe that these wouldn't work with a gluten-free flour like buckwheat or chickpea flour (if those are safe for you).
1 cup ap flour (spelt works nicely too)
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 cup dairy-free milk of choice (we use coconut or almond)
3/4 cup water
3 tbs neutral oil of choice (we use liquid coconut)
Combine all ingredients in your blender and blend until smooth. You want the batter to be runnier than a pancake batter, so if it seems thick, you can add more water until you have the consistency you like.
Heat your pan to medium/high temp, adding additional vegetable oil to keep the crepes from sticking. You can also use cooking spray if it's a safe option for you. When your pan is sufficiently hot, pour your batter in a thin layer using a circular motion, then swirl the pan to fill in any empty spots. Let the crepes cook until bubbles appear and the edges begin to curl upward. These are thin enough to cook through without flipping them, and you can add your filling while they are in the pan, then fold into quarters to serve.
They can also be served rolled into logs, filled with whatever savoury fillings you desire. Enjoy!