Who doesn’t love crepes?
I know I do, especially on a chilly morning with a cup of coffee, and topped with a generous amount of peanut butter.
Today I’m sharing my all-time favorite gluten free, vegan, refined sugar-free crepe recipe with you all and I am so excited. I’ve been making this recipe for about six months now, and I feel like I’ve finally perfected it. So enough with the chit chatting, let’s get onto the recipe.
First, I wanted to quickly mention my crepe topping/filling of choice; this delicious Wild Friend’s peanut butter. Today I used their coconut chocolate peanut butter which reminds me of nutella, but is only made with agave and natural ingredients. However, they have a multitude of other flavors to choose from, for example, this gingerbread peanut butter, and they also make almond butter and sunflower butter if peanuts aren’t your thing. The company was started in Eugene, Oregon, very close to my home, and their story and outlook on food is one I can stand behind. I would fully recommend checking them out, looking for them in your local grocery store, and supporting their growing business!
In order to add a holiday flavor to these crepes, I opted for a touch of cinnamon, pumpkin pie spice and extra vanilla extract. I enjoyed the depth of flavor they added.
I choose to use a mix of two gluten free flours- this one is one of my favorites: Bob’s Red Mill all purpose flour, which acts as a 1:1 substitute for regular flour. Through recipe testing, I have found that varying the flours while cooking with gluten free ingredients makes for a better outcome than using all of one type of flour. But I have tried other flour mixes in this recipe, and all all-purpose mix seems to work just fine, so use whatever you have on hand. I just recommend sticking with the Bob’s Red Mill mix for half of the portion of flour, and you can change the other portion of the flour mixture if you desire.
And secondly, I added the Enjoy Life gluten free all purpose flour.
Here I used rice milk, just because that’s the best milk for all of my allergy needs, but feel free to use any plant milk of choice.
Gluten free, vegan, refined sugar free Crepes
1 cup Bob’s Red Mill all purpose flour
1 cup Enjoy Life all purpose flour
1/4 cup coconut oil (liquified)
2/3 cup plant milk
2 cups water
1 tbsp. Vanilla extract
1/2 tsp. Cinnamon
1/4 tsp. Pumpkin pie spice
1 Tbsp. Maple syrup
Pinch of salt
Blend all ingredients in a blender or food processor. Grease a large pan with coconut oil. Ladle a small amount of batter into a low-to-medium heated skillet and quickly coated the entire bottom of the pan. Let cook until the edges start to curl and then flip and cook for a bit longer.
Top with any desired toppings: chopped nuts, peanut butter, maple syrup, powdered sugar and butter or fruit.
Thank you for reading. Stay tuned for more healthy recipes and collaborations with awesome brands! xoxo
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