These sweet gluten-free vegan crepes are easy to make and absolutely delicious! They are perfect for a Sunday brunch, or for dessert!
- 1 1/2 cups Bob's Red Mill All Purpose Gluten Free Flour*
- 1/3 cup Bird's Custard Powder**
- 3 tbsp sugar
- 2 1/2 cups unsweetened non-dariy milk, like oat or almond
- 1 tbsp neutral oil (like canola)
- 1 1/2 tsp vanilla extract
- neutral oil for coating the pan
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In a large mixing bowl, whisk together the flour, custard powder, and sugar. Add the non-dairy milk, oil, and vanilla extract. The batter will be very thin. Set aside for 10 minutes.
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In the meantime, prepare your pan. You should use a good quality non-stick pan that is at least 8 inches. The crepes will stick if you don't use a good non-stick pan.
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Heat the pan on medium heat. Take about 1-2 tbsp of a neutral oil, like canola, and place it in a small bowl. Dip a piece of paper towel into the oil and then use this to lightly coat the non stick pan with oil. You will repeat this step before every crepe.
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Once your batter has sat and your pan has heated, make your first crepe. The first one is always a test and doesn't often come out perfect. Pour a scant 1/4 cup of batter into the pan and imedietly tilt the pan in a circular motion so that the batter is evenly and thinly dispersed.
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The crepes will take roughly 2-3 minutes on the first side, then an aditional 1-2 minutes on the second side, for a total time of about 3.5 - 4 minutes. The first crepe may take longer if your pan if not properly preheated. Every stove and every pan is different. If you have never made crepes before, it may take some practice finding the perfect temperature.
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Your crepe will be ready to flip when you can release the edges. The crepes are fragile, so be careful when flipping. I like to use a mini rubber spatula to release the edges and then gently lift the entire crepe using both the spatula and my other hand.
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Transfer the crepe to a plate. Repeat the steps starting at the oiling of the pan for each crepe until you have used up the batter.
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Serve the crepes immediately. See the blog post for freezing options.
*I have not tested this recipe using another kind of GF flour blend. All GF flour blends absorb liquid differently, so I cannot guarantee this recipe will work is you use a different flour blend.
**Bird's custard powder is mostly just corn starch with some added flavour and colouring. I like it because it adds flavour and a fun colour to the crepes, but you should be able to substitute corn starch here if needed. You may want to add extra vanilla extract.
