Recipes.

French Style Vegan Crepes

By La Gallette


Crepes-La-Gallette
  • 8-10 servings
  • Prep - 1 hour 10 mins
    Cooking - 25 mins
  • Total - 1 hour 35 mins
Crepes-La-Gallette

Typically laden with sugar, crepes are usually a no-no when quitting the white stuff. Lucky for us, our friend Zainab from the beautiful blog La Gallette shows how to make the best ever vegan crepes that are also IQS friendly. Thanks Zainab for this stunning recipe!  

Servings: 8-10
Preparation: 1 hour 10 mins
Cooking: 25 mins

Tags: , , , , , , , , , , , ,

Ingredients

  • 1 cup brown rice flour.
  • 1 cup gluten-free oat flour.
  • 1/4 teaspoon baking powder.
  • 1 1/2 cup water.
  • 1/2 cup coconut milk.
  • 2 tablespoons rice malt syrup.
  • 1 flax egg (2 tbsp ground flaxseed meal + 5 tablespoons water, alternatively - you can use 1 whole egg).
  • coconut oil, to fry.
  • toppings of your choice (fruit, nuts, nut butter).
  • coconut flour, to dust.

Directions

1. Place the brown rice flour, oat flour and baking powder in a large bowl. Add the remaining ingredients, whisking until really smooth. If the batter is too thick, add more water.

2. Refrigerate the batter for 45-60 minutes.

3. Meanwhile, heat a non-stick frying pan over medium heat adding as little or as much coconut oil to coat the pan.

4. Pour ½ cup of the crepe mix into the hot pan whilst swirling the pan around in a spinning motion to distribute the batter all the way to the edges of the pan.

5. Cook for 45-60 seconds on each side or until lightly golden.

6. Fill the crepes with fruit of your choice and dust with some coconut flour. Serve immediately.


Note

We love the toppings Zainab has chosen. But we're keen to try a raspberry, cashew butter and fresh mint combo - yum!

If you give this recipe a shot, let us know how you topped yours!

Typically laden with sugar, crepes are usually a no-no when quitting the white stuff. Lucky for us, our friend Zainab from the beautiful blog La Gallette shows how to make the best ever vegan crepes that are also IQS friendly. Thanks Zainab for this stunning recipe!

Ingredients

  • 1 cup brown rice flour.
  • 1 cup gluten-free oat flour.
  • 1/4 teaspoon baking powder.
  • 1 1/2 cup water.
  • 1/2 cup coconut milk.
  • 2 tablespoons rice malt syrup.
  • 1 flax egg (2 tbsp ground flaxseed meal + 5 tablespoons water, alternatively - you can use 1 whole egg).
  • coconut oil, to fry.
  • toppings of your choice (fruit, nuts, nut butter).
  • coconut flour, to dust.

Directions

1. Place the brown rice flour, oat flour and baking powder in a large bowl. Add the remaining ingredients, whisking until really smooth. If the batter is too thick, add more water.

2. Refrigerate the batter for 45-60 minutes.

3. Meanwhile, heat a non-stick frying pan over medium heat adding as little or as much coconut oil to coat the pan.

4. Pour ½ cup of the crepe mix into the hot pan whilst swirling the pan around in a spinning motion to distribute the batter all the way to the edges of the pan.

5. Cook for 45-60 seconds on each side or until lightly golden.

6. Fill the crepes with fruit of your choice and dust with some coconut flour. Serve immediately.

Note

We love the toppings Zainab has chosen. But we're keen to try a raspberry, cashew butter and fresh mint combo - yum!

If you give this recipe a shot, let us know how you topped yours!

Please be respectful of other participants in the conversation. We'd love you to keep your comments respectful, friendly and relevant. Differences of opinion are welcome, but trolling and abuse of other commentators and the IQS editorial team is not and will result in blacklisting.

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