I honestly never thought I would have crepes again after learning about my wheat allergy.
With a little experimentation I came up with the following recipe that gives you perfectly light and textured crepes. You won’t even know you’re not in Paris!
The crepes themselves are Gluten, Dairy and Nut free, the fillings can change to accommodate allergies or not!
1 Cup Bob’s Red Mill Pancake Mix
1.5 Cups Oat Milk
1 Medium sized egg
1 splash of Vanilla and/or Pure Maple Syrup
Combine milk, egg and flour
Add splash of Vanilla and/or Syrup
Whisk until fully combined & small bubbles appear
Pre-heat medium sized non-stick pan on medium high heat. The size of the pan will help determine the size of the crepes.
Butter the pan so it is fully covered, we don’t want any batter sticking.
Now the hard part…
Pour out about 1/3 cup of batter into the pan. Make sure it sizzles but does not burn as it hits the pan.
Immediately swirl the pan in a circular motion, covering it in a thin layer of batter.
The thinner the layer of batter, the more crepe-like it will be, and the faster it will cook.
(If it bubbles up immediately and creates pock-marks, remove from heat, turn down burner and set pan aside for a moment before returning to burner)
Cook until edges turn golden brown and the center has small bubbles.
Use a spatula to flip, cook for 30 seconds, then remove.
Add filling, roll and serve!
Ideas for fillings:
- Goat cheese & Fig
- Spinach & Feta
- Egg, Ham & Cheese
- Nutella (Contains nuts)
- Chocolate & Sliced Bananas
- Whipped Cream & Strawberries
Let me know if you make them and what some of your creative fillings are in the comments below.
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