Description
A simple vegan and gluten-free crepe recipe that is perfect for breakfast or dessert.
Ingredients
Scale
- 1 cup gluten-free flour
- 1 1/4 cups almond milk
- 2 tablespoons coconut oil, melted
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
Instructions
- In a mixing bowl, combine gluten-free flour and almond milk.
- Add melted coconut oil, maple syrup, and vanilla extract.
- Whisk until smooth and let the batter rest for 10 minutes.
- Heat a non-stick skillet over medium heat.
- Pour a ladle of batter into the skillet and swirl to coat the bottom.
- Cook for 2-3 minutes until edges lift, then flip and cook for another minute.
- Repeat with remaining batter.
- Serve with your choice of toppings.
Notes
- Store leftover crepes in the refrigerator for up to 3 days.
- Use different plant-based milk if desired.
- Experiment with fillings like fruits or nut butter.
Nutrition
- Serving Size: 1 crepe
- Calories: 120
- Sugar: 2g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan gluten free crepes recipe