Gluten Free Vegan Crêpes

gluten-free-vegan-crepes-4

From Manifest Vegan by Allyson Kramer

Ingredients:
1/3 cup + 2 tbsp cornstarch
1/3 cup potato starch
1/3 cup sorghum flour
3 tsp enerG egg replacer, dry (not mixed with any water)
1/2 tsp salt
1 cup non-dairy milk
1/4 cup water
4 tsp olive oil
Directions:
Sift together cornstarch, potato starch, sorghum flour, enerG egg replacer powder and salt. Stir in non-dairy milk, water, and olive oil. Whisk for about 30 seconds until thoroughly combined. Refrigerate batter a few hours or overnight. Lightly spray skillet with cooking oil or use a non-stick pan.
Drop about 1/3 cup of batter onto the hot pan while tilting the pan to make the batter form a circle (do this off of the heat). This part is kind of hard to explain in words, but is very easy to do. Basically you are trying to create an even and thin layer of batter as quickly as possible so that the crêpe ends up thin and delicate and shaped like a circle.
Cook until the crêpe is lightly browned on one side and then flip. This usually takes about a minute or so. The edges will curl up nicely and you will have no problems getting a thin spatula underneath it to flip. Don’t force it though, like a pancake- they will be messy if you get impatient! Cook the opposite side about 40 seconds to another minute, or until lightly golden brown. Repeat until all better is used.
Fill immediately with whatever your heart desires and wrap it all up. Serve immediatel.
I chose to saute up some shiitakes, criminis and oyster mushrooms with about 3 tsp of fresh thyme. Once the mushrooms were nice and tender I threw in about a handful of fresh baby spinach and cooked it just until it wilted. I wrapped it all up in the crêpe, and- keeping with my crazy Autumn obsession- topped it with a puree of acorn squash, miso, and a few tablespoons of almond milk. Then I topped the whole thing with some sliced almonds.

 

Breakfast, Lunch, Recipes

Leave a Reply