Gluten Free Vegan Crepes
Gluten Free Vegan Crepes
Prep Time 1 hour hr 10 minutes mins
Cook Time 5 minutes mins
Course Breakfast
Cuisine French
- 3 tbsp vegan sugar
- ⅔ cup corn starch
- ⅓ cup brown rice flour or sorghum flour or All purpose flour Use APF if you don't need gluten free
- ⅓ 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
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.
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Keyword Dairy Free, Gluten Free, Starch Solution, Vegan