Everybody loves crepes, but especially when they are gluten free so that you can enjoy them without that heavy feeling in your tummy afterwards. Recently I had standard egg, flour, milk crepes made lovingly, rolled with Nutella inside and offered to me by my little nephew. I couldn’t refuse the kid because I don’t do gluten!
Sometimes you need to do things for love, unless is life threatening of course! I did enjoy them very much while eating them, they were damn good as kiddo is crepe master and I did live, but I had terrible tummy ache that I did suffer in silence for hours. This recipe here is one of my favorite and especially as is entirely vegan too. I don’t mind eggs in crepes or in general but these are great for my vegan friends! Time to stick some crepes on the ceiling! Venga vamos!
½ cup chickpea flour
¼ cup rice flour
½ cup arrowroot
1 flat teaspoon psyllium husk
1 ½ cups almond milk
2 tablespoon melted coconut oil or organic sunflower oil
pinch of sea salt
¼ teaspoon turmeric powder
1/8 teaspoon of fresh vanilla powder
Whisk all ingredients in a large bowl or give them a gentle mix in your speed-regulated blender like Vitamix. I like to cook my crepes and pancakes on coconut oil as it gives them lovely flavor and for the reason of coconut oil being high heat resistant making it healthier choice. Play with your crepe fillings and toppings! It’s a free world! But I’ll share with you my favorite that is ground walnuts mixed with little of xylitol crystals or coconut sugar, sliced banana and some cheeky chocolate sauce.
Bon appetite!
