We love this recipe that our friend Julia adapted over at No Face Plate. Check it out!
Have I ever told you guys? How I’ve never owned a non-stick pan?
Well, this weekend, that long streak of teflon-free cookery was broken. And it’s all because of this crepe recipe. Which, of course, I had to de-glutenize – so instead of flour, I used Bob’s AP and Tapioca Starch, plus a tsp of xantham gum, and subbed vegetable oil for EB – but coconut oil would rule too (anyone noticed the love Coco oil’s getting these days? so awesome).
So it’s a different recipe. But the results are just as nom.
Oh yes, I tried with my trusty cast iron skillet. The one I’ve always, gleefully, laughingly made super-thin, delicate crepes with. But alas – things stuck, caramelized, adhered. And so I caved to the gods of Modern Cookware and bought me a pan.
They’re just like regular crepes – except they’re vegan, gluten free, and contain no refined sugars.
Between the layers of crepey goodness, there’s tons of strawberry agave jam and hazelnut carob sauce (a take on faux Nutella sans Chocolate via Veganland). Flavors were different, but enjoyable just the same. Abstinant but decadent. Awesome.
makes 8-10 – double if making a crepe cake
de-glutenized from this recipe by VeganNumNum, amounts adjusted
2/3 cup Bob’s All Purpose GF Flour
1/3 cup Tapioca starch
1/3 cup agave syrup (omit if using these for a savory dish)
1 tsp xantham gum
1 cup soy or almond milk
1/2 cup water
1/3 cup vegetable oil, melted EB, or coconut oil, warmed
1/2 tsp sugar-free vanilla essence (optional – this stuff can be hard to find)
Coco oil, for the pan (yes, use a little even on your non-stick, these things are CRANKY)
We’re doing this in a blender, dears, so grab yours!
Dump it all in there and blend for 5 minutes, until everything is super incorporated. Check consistency – you’re hoping for melted milkshake thickness. A good way to check – dip your finger in the batter, it should be coated to near-opaqueness with a thin, bubbly coat.
Chill your batter, covered, for at least 4 hours or overnight.
Warm your non-stick pan over medium heat and throw a 1/2 tsp of coconut oil in there, swish around. Grab a 1/3 cup measuring cup, fill it, grab the pan with your left hand, and pour at the top of the pan, swirling quickly, until the batter has circled and coated the entire bottom of your pan. If you didn’t quite make it around, you might need to thin the batter just a little bit with more water/soymilk. You can also pour just a little more batter in, quickly, to repair the crepe.
It can be tricky getting the batter to coat the pan when using oil – but trust me, it’ll prevent disaster. You’ll get the hang of it after a couple, and any misshapen crepes can be hind in the midst of the cake!
Cook these guys at medium heat for 4-5 minutes on side one, another 2 minutes on side two. They will be browned on the first side – which is tasty and fine. They don’t become chewy or crispy, as there’s no gluten. Stack them on a plate as you go – no worries, they’ll be fine.
I used about 1 1/2 cups of strawberry agave jam (2 large containers strawberries, juice of one lemon, 1/2 cup agave, simmered) and 1 cup agave-sweetened hazelnut spread. I dusted each layer with carob as I went, as well as over the top. And spooned the leftover, thickened strawberry syrup all over the place too.
Good. Can make healthy claims. Do try.
Article Courtesy: No Face Plate