Gluten-Free, Dairy-Free, Egg-Free Crepes

This is a super yummy, melt-in-your-mouth, delicious recipe! I made them as a special sweet valentines treat, and not only did they taste amazing but they were so fun to make! I converted this recipe from Easy GF Pancakes which I found on the wonderful Nurturing Naturally website. I am deeply appreciative for this recipe for it is truly delicious and simple to make. Because of my allergy to eggs I needed to make it egg-free. I also made a few other slight modifications which I found necessary for the conversions in the baking process. I also added my homemade chocolate hazelnut spread for the inside of the crepes and then wrapped them up with love (or cut them into shapes.) I then drizzle organic raw honey on top and sprinkle powdered sugar over them as a delicate finishing touch. I  I guarantee you will love them as much as we do!

This recipe is also good for making pancakes. In order to do so, there is a slight difference in the way you mix up the ingredients which I will explain below. The cute heart shaped crepes I made are the version of this recipe which most resemble the pancakes.

Here are some photos of my beautiful heart-shaped crepes for Valentines Day! ♥:

Ingredients
  • 1 cup gluten-free all purpose baking flour (I used Bob’s Red Mill)
  • 1 tbsp sugar (or sugar alternative)
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 egg replacer (I used Ener-G)
  • 1 cup almond milk
  • 2 tbsp coconut oil
Toppings
  • Homemade Nutella
  • Real butter, for greasing the pan (I use Kerrygold) Use vegan butter or spray to make this dairy-free and vegan.
  • Powdered sugar for topping
  • Organic raw honey to drizzle
  • Other ideas: berries (I like to heat mine and pour the warm berry juice on top)
Directions
  1. In a mixing bowl whisk together flour, sugar, baking powder, and salt.
  2. In a separate mixing bowl, combine egg, milk and oil. For making crepes: At this step I had heated my coconut oil and then when I added it to the milk and egg mixture it hardened (because the milk was still cold from the fridge.) I then heated the whole mixture for about 20 seconds in the microwave (even though I despise microwaves, you can also do this on the stove top) You may also choose to leave your milk out until it meets room temperature, but I didn’t have the patience for that. For making pancakes: add the melted coconut oil to the egg and milk mixture but do not re-heat. Instead, just mix it up together quickly.
  3. Add wet mixture to flour mixture all at once. Stir.
  4. Pour about 1/4 cup batter onto a hot, lightly buttered pan. For pancakes: Add toppings if you like, such as bananas, blueberries, or chocolate chips.
  5. Cook till first side is bubbly then flip. Cook until golden brown.
  6. Remove from pan. For crepes: Spread the homemade nutella on one side, then fold over twice. Drizzle the top with honey, sprinkle with powdered sugar, and top with berries if you like.

Makes 6-8 crepes/pancakes.

Here are the photos of the folded crepes:

Don’t those look mouth-watering?! Ahh… so good. Another great idea is to use this recipe to make snacks and lunches to go. They are great for sandwiches. Just spread some peanut butter and jelly (or whichever spread you prefer) on the inside and wrap or stack as you wish. Another special thank you to Nurturing Naturally for their original recipe inspiration!

I hope you enjoy them as much as we do!

XOXOX F

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