Vegan Almond Milk Crepes
These soft & paper thin almond milk crepes happens to be vegan, gluten-free & healthy ! Incredibly easy to make and is beginner-friendly.
Servings 2 servings
- 1 ½ cup almond milk
- ½ cup oat flour ( use gluten-free if necessary )
- ½ cup chickpea flour
- 2 tablespoons tapioca starch ( or cornstarch / potato starch )
- 1 tablespoon maple syrup ( omit for savory crepes )
- 1 teaspoon apple cider vinegar/ rice vinegar
- ½ teaspoon baking powder ( optional )
- pinch of salt ( omit for sweet crepes )
tart by placing all ingredients needed for the crepes into a blender. Let it blend at medium speed for around 10-15 seconds, until the batter is just well mixed. Alternatively, you can mix it by hand.
Pour it into a large bowl and let it sit for 30 minutes- 2 hours. Alternatively, you can just let it sit in the blender ( and save washing one more bowl ! )
Heat up a pan and in the meantime, give your batter a quick stir and add more water, if needed. Place ¼ cup of batter at a time and immediately swirl the batter around.
Let the batter cook for about 2 minutes, or until the top has dried out and cooked through. Carefully flip the crepes using a thin flexible spatula and let it cook for another 30 - 60 seconds, or until slightly browned.
To make this oil-free, cook them without oil. But do make sure to use a good non-stick pan or it will be really messy !
Baking powder is optional, but I do like how it slightly fluff up the crepes.
Almond milk crepes can be refrigerated for 3 days, and be frozen for up to 3 months. To freeze, let them cool down before transferring them to zip-top bags or sealed containers. You might want to add a layer of wax paper or parchment paper in between every layer for easy separation.
To reheat frozen crepes, let them thaw in the fridge overnight or on countertop for a few hours. You can now reheat them in the oven until they are thoroughly heated. Alternatively, reheat them from frozen using a microwave oven.
Calories: 274kcal | Carbohydrates: 46g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Sodium: 371mg | Potassium: 353mg | Fiber: 6g | Sugar: 10g | Vitamin A: 12IU | Calcium: 319mg | Iron: 3mg