Crepes - Regular and Gluten-Free and Vegan

Regular Crepes 

Photography: Jenny 

Vegan and Gluten-Free Crepes

Photography by Jenny

I made 150 crepes in the past two weeks! Both recipes are equally tasty and go well with chocolate sauce, butter, syrup, nutella, cheese and jam, strawberries or cream. For a school event, I made 80 crepes in order to suit our guest's dietary needs. I never knew that flax seed could work as an egg substitute. I would say that the regular crepe recipe does taste a little better, but surprisingly, the vegan and gluten-free ones taste very similar. 

 Whenever I make crepes, I usually just cook them. I don't measure the ingredients or use a recipe. Feel free to adjust the ingredients to your preference and liking. Water is a great substitute for milk if you are trying to cut back on calories. 

Regular Crepes

Ingredients:

• 1 1/4 cups of flour 
• Lots of liquid to make it a runny batter either use milk or water 
• 1 egg 
• 1 teaspoon of vanilla  
• 1-2 tablespoon of sugar  -brown or white 
• Salt
• Butter for frying

Directions: 

• Beat egg, vanilla, sugar and milk or water together 
• Add the flour and salt
• Heat up a skillet with butter 
• Add about 1/4 cup of batter to the skillet or fry pan and swirl the batter around till you get a nice thin layer
• Cook until you see bubbles appear on the top of the crepe 
• Flip 
• Cook for another 45 seconds

Vegan and Gluten-Free Crepes 
Ingredients:

• 2 tablespoons of flax seed 
• 1 cup of water
• 1 cup of oat flour 
• 1 cup of brown-rice flour 
• 1-2 tablespoons of sugar- brown or white
• Extra water 
• 1 teaspoon of vanilla 
• Coconut Oil for frying

Directions:

• Add 2 tablespoons of flax seed to 1 cup of water and cover with plastic wrap for about 30 minutes in the refrigerator. This will be your egg mixture. 
• Add the sugar and both flours into the egg mixture and mix/beat until it is all smooth. 
• Add the vanilla 
• If batter is too thick, add more water. If batter is too runny, add more flour.
• Heat up a skillet or fry pan with some coconut oil
• Add about 1/4 cup of batter to the skillet or fry pan and swirl the batter around till you get a nice thin layer
• Cook until you see bubbles appear on the top of the crepe. 
• Flip
• Cook for another 45 seconds