Crepes are amazing little flat pancakes that are traditionally filled with all sorts of things. Walk the streets of Paris and you'll find sweet crepes, savory crepes, crepes that are snacks and crepes that are a meal for two. The problem is crepes are made with two things that I avoid - gluten & eggs. These two ingredients are very important when making crepes because they're what makes them both tender and sturdy.
What's a gluten free vegan going to do when a craving for crepes hits?
Turn to this recipe!
I've taken whole oats, ground them into flour, added a bit of flax, coconut oil, applesauce and Good Karma Flaxmilk (with protein) to create a soft, flexible gluten free crepe. So good!!! I used apples for my crepe filling because I love the combo of cinnamon and apples and eat this on an almost daily basis (bedtime snack? Diced apples, cinnamon, raisins, a few walnuts; warm this up in the microwave and you'll have a "baked" apple dessert in just a couple of minutes).
Decide what you're going to put in the middle of your crepes and get that fruit heating up while you work on your crepes.
For the crepes you'll need a high speed blender and a good non-stick skillet or crepe pan. Once you've blitzed your oats into flour add the rest of the crepe ingredients to the blender and mix away for a minute or so. Add 2 cups of milk to start and use the extra 1/2 cup if your batter thickens up too much while you're making the crepes. You want the batter to be well blended and for most of the oat/flax specks to have disappeared. The most important step is the "waiting" step between each blending period. This allows the oats to absorb some of the liquid and begin to swell and soften (hello tender crepes).
You'll end up with quite a few crepes with this recipe but they'll last 5 or so days in the fridge and reheat easily. To reheat, wrap them in foil and set in a 300 degree oven for 5-7 minutes. You can enjoy them for breakfast one day and them use them to make a veggie wrap the next. They also make a great flatbread to accompany a dal or curry dish. Enjoy, and be sure and let us know what you wrapped up in these good for you vegan crepes!
1 1/2 cups oat flour (about 1 cup dry oats)
2 (2 1/2) cups Good Karma Flaxmilk + Protein (or any unsweetened non-dairy milk)
1 TB melted coconut oil
1/2 cup unsweetened applesauce
1 TB ground flax
pinch of salt
Place the dry oats into a high-speed blender and blend into flour. Add the remaining ingredients and blend on medium speed for 1 minute. Stop and scrape down the sides and let rest for 1 minute. Repeat this twice. You may not need the 2 1/2 cups of milk but if the crepe batter gets to thick while you are making the crepes add a little more milk and blend it again.
Heat a non-stick skillet over medium heat and wipe a little coconut oil on the bottom of the pan with a paper towel. Add 1/4 cup of the batter to the pan and quickly swirl it around into a thin circle. Use the bottom of your measuring cup to help spread the batter. I find it's easiest to pick the pan up off the burner and to turn it as I'm swirling the batter around.
Cook the crepe for 2 minutes or until the edges start to look dry and the center is only slightly moist. Carefully flip the crepe and cook for 1 minute more. Remove and set on a plate or cookie sheet in a 200 degree oven (This will keep them warm while you make the rest. If you aren't eating them right away set the crepe on a cooling rack).
Cinnamon Apple Filling
Place all ingredients into a saucepan. Stir and the cook, covered, on low heat until the apples have softened.
Note: I used Good Karma Flaxmilk + protein for the added omega-3 fatty acids and it's protein content. If you use another milk find one that has a higher amount of traditional non-dairy milks (organic soy is a good option). The added protein helps provide structure to the crepes.