Crepes are such a treat, and now you can enjoy egg-free gluten-free crepes that are still delicious and flexible, like normal crepes. While the recipe doesn't call for any added sweeteners, it uses tigernut flour, which is sweeter than most flours, so the resulting crepes have a sweetness not too far from regular crepes that have a little bit of sugar added. You can also make half the crepes on day, then refrigerate the batter and make half the crepes the next day.
Crepes - Gluten Free and Egg Free
Crepes - Gluten free and Egg free
Yield:
about 6 crepes
Prep Time:
10 minutes
Wait Time:
30 minutes
Cook Time:
4 minutes per crepe
Total Time:
50 minutes
Ingredients
- 1/2 cup arrowroot starch
- 1/2 cup tigernut lfour
- 1/4 cup oat flour
- 1/4 cup butter, melted + a little more for the pan when you are cooking
- 1/2 tablespoon of almond butter
- 1 cup water
- pinch of salt
Instructions
- Add all ingredients to a blender (it all fits in my personal sized blender) and blend for a few seconds, then let the mixture sit for 30 minutes at room temperature
- In a pan over medium heat, melt and spread a bit of butter, then quickly pour 1/3 cup of the batter onto the pan. Immediately pick up the pan and tilt it around so that batter coats the entire bottom of the pan. Note: your pan must already be up to temperature for it to be coated easily. Allow to cook for about 3 minutes, until you able able to get a spatula under the crepe to free it from the pan without tearing it.
- Flip the crepe and allow to cook for another minute. You may want to flip the crepe back to it's first side for 30 seconds or so if you want a little more color. Remove and stack on a plate.
- Repeat with the remainder of the crepes, or refrigerate your batter in a airtight container in the fridge overnight and cook the next day. You can just pile the finished crepes on top of eachother until you are ready to eat. They shouldn't stick together. Top with your favorite fruits or other toppings and enjoy!