Let’s face it, crêpes are just plain good.  When someone is dairy-free or vegan, crêpes generally become off limits for them, though recipes for these types of crêpes are not impossible to come by.  However, add gluten-free to the list of dietary restrictions and they become more elusive.

My son loves crêpes and gets them regularly at his grandparent’s home.  My daughter who is dairy, egg, and gluten-free had been going without and was a bit sad about that, so good ol’ mom came-up with a recipe so she wouldn’t have to go without any longer.   

They are pretty darn good if I do say so myself!

INGREDIENTS

DRY

½ cup gluten-free flour mix

¼ cup cornstarch

¼ cup gluten-free pancake mix

2 teaspoons baking soda

¼ teaspoon salt

1 packet stevia

WET

½ cup So Delicious original creamer

½ cup water

1 tablespoon soy free vegan butter

2 tablespoons apple cider vinegar

1 ¼ – 1 ½ cups water

* Accompaniments – chocolate chips, strawberries, powdered sugar

METHOD

Pour the dry ingredients into a mixing bowl and whisk to incorporate. If you would like to avoid lumps, sift the dry ingredients.

In a small saucepan over medium heat combine the creamer, ½ cup of water, and vegan butter.  When the sauce just barely comes to a boil, take it off of the heat and pour it into the dry ingredients.  Mix quickly and vigorously. When mixed well the batter will be very thick and akin to a biscuit batter.

Add 1 ¼ cups of room temperature water to the batter and whisk until smooth. Add the apple cider vinegar and whisk together (the batter will begin to bubble).  The batter should be a very smooth consistency and thin, but will have a few small lumps (unless you sifted the dry ingredients).  If the batter is not thin enough, add the extra ¼ cup of water (for a total of 1 ½ cups of water).

Allow the batter to rest for 30 minutes to overnight.

When you are ready to cook the crêpes, heat an 8-inch nonstick skillet over low-medium heat. When the pan is up to temperature, brush a light coating of butter on it, remove it from the burner and pour in approximately ¼ cup of batter.  While the pan is still off of the heat, swirl the batter around the pan to evenly coat.

Place the pan back on the heat and allow the crêpe to cook slowly (be patient).  When the edges have browned and pulled away from the sides, the crêpe is ready to be flipped. Lightly grease your spatula and flip the crêpe. Cook for another minute or so on the other side.  Continue this process until you have used all of the batter.

TIP – Keep the crêpes warm in a tortilla server / warmer.  Lightly butter the bottom of the warmer to avoid sticking.

When ready to serve the crêpes, sprinkle chocolate chips onto half of the warm crêpe, fold it in half, and in half again.  Top with sliced strawberries and a light dusting of powdered sugar.