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Gluten Free Vegan Crepes

Gluten Free Vegan Crepes
Prep Time 1 hour 10 minutes
Cook Time 5 minutes
Course Breakfast
Cuisine French
Servings 4

Equipment

  • 1 Non stick pan

Ingredients
  

  • 3 tbsp vegan sugar
  • cup corn starch
  • cup brown rice flour or sorghum flour or All purpose flour Use APF if you don't need gluten free
  • cup silken tofu
  • 1 cup nondairy milk
  • 1 tsp vanilla
  • ½ tsp salt
  • 1 tsp cinnamon

Cashew Cream

  • 1 cup cashews, soaked
  • ½ cup cold water
  • 1 ½ tbsp fresh lemon juice
  • 1 ½ tbsp sugar
  • pince salt

Instructions
 

  • In a blender combine all the crepe ingredients and blend well. Transfer to a container or mason jar and refrigerate for 1 hour minimum or over night.
  • Clean blender and now add the ingredients for the cashew cream and blend for 2-3 minutes until creamy and smooth. You can also change up the flavoring by changing the extract. Chill in fridge.
  • Preheat non stick pan on medium high. Add 1/4- 1/2 cup of batter depending on how big your pan is and swirl the pan to spread batter thin. Allow to cook without touching for 1 minute or so, gentle lift the sides all around and then flip and cook on other side for 1-2 minutes.
  • Add your cashew cream to the middle of the crepe and I like to add some of the fruit and the flip both side over and top with more fruit.

Video

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Keyword Dairy Free, Gluten Free, Starch Solution, Vegan
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