Who can resist a crepe!? Crepe or pancake - what do you say? For me, this recipe is for a gluten-free, vegan crepe, or European style pancake! These thin, gooey, deliciously sweet crepes are the perfect breakfast treats or desserts! Fill with your favorite toppings to make each one unique and satisfying to your cravings! Simple ingredients aid in easy digestion! Make your sweets something you can still feel good about! These crepes are so easy its dangerous - don't say I didn't warn you!
Vegan I Gluten Free
Serves: 3 - 4 crepes
Time: 20 minutes
1 cup rice flour
1/2 cup tapioca flour
3 tbsp. coconut blossom sugar
1 tsp. salt
1 cup coconut milk
1 tbsp. coconut oil, divided (for greasing the pan)
Fruit of choice
Nuts / seeds
Unsweetened coconut flakes
Maple syrup / honey drizzle
Add all the crepe ingredients to a mixing bowl and stir until most clumps are gone and you have a smooth batter. Adjust consistency as needed with more liquid or flour.
Heat a large skillet over medium-high heat. Add 1 tsp. oil to the pan. When hot, slowly pour the crepe mixture in a thin, even layer until it fills the bottom of the pan. Start in the center of the pan and circle your way to the outer edges. Cook 2-4 minutes until the bottom is beginning to turn golden brown and the middle is starting to bubble. Use a spatula to flip the crepe, cooking another 1-3 minutes.
Note: As each crepe finishes cooking, it's best to place them on individual plates - if stacked they can stick to one another.
Continue the process until all the crepe batter is used.
Decorate with your favorite toppings and enjoy warm!
Best enjoyed fresh!