Gluten/Dairy/Soy/Egg/Rice/Corn/Grain Free and Vegan! Super healthy crepes to start your day off just the right way!
- Prep Time :
10 min - Cook Time :
15 min - Ready Time :
25 min
Servings
Ingredients
- 3/4 cup Buckwheat Flour
- 1/4 Cup Arrowroot Flour
- 1/3 Cup Raw Agave Nectar (Or other sugar of your choice)
- 1 TBS Flax Meal
- 1 Tsp Xanthan Gum (Or Guar Gum is you need to avoid Corn)
- 1/2 teaspoon Salt
- 1 teaspoon Vanilla Extract (optional)
- 1 3/4 cups Dairy Free Milk (I used Unsweetened Almond Milk)
663
- 6 Medium Ripe Pears Sliced (Removing the skins is optional- I left mine intact)
- 1 Inch Fresh Minced Ginger
- 3 tablespoons Raw Agave Nectar (Or other natural Sugar)
- 1 tablespoon Lemon juice
Directions
This recipe has participated in this weeks Slightly Indulgent Tuesday event.
This is an incredibly Healthy Breafast- that I just had too much fun making this morning for my husband and I. I find it absolutley enchanting that Crepes CAN be made without eggs. I exchanged the egg for Flax Meal.. How much healthier can you get?
The Filling in interchangeable of course. I just happened to have ripe pears available to me this morining- so thats what I went with. The one VERY important thing you must know here though is that you are going to want to use a really nice non-stick cooking surface for these little crepes- otherwise you will not have crepes- you will just have broken remains. The other thing very important here- is that you have to be a little bit patient and let them cook longer before going to flip them. When you make crepes with Eggs- it binds the flours together at a quicker pace. I ruined the first 3 crepes I made from the batch this morning due to my impatience. Cook them over a nice medium heat and allow a good minute before you make the first initial flip. Your patience will pay off!
- In a Mixing Bowl Combine all of the Crepe Ingredients and Whisk together well.
- Slightly Oil a Non Stick skillet and turn to medium Heat. Allow it to heat it just slightly. Pour 1/4- 1/2 Cup of Crepe Batter into the pan and swirl the pan around so that the batter spreads evenly and thinly across the pan into a circle. Cook the crepe for a minute or longer and then gently flip to cook the other side. (The other side will not take as long to cook!) Make all of the Crepes this way- cover and keep warm.
- Make the Filling: Wash and Slice all of your pairs (size of slices is up to you) Place Cut Pears Into a Sauce Pan with the Minced Ginger, Agave and Lemon Juice. Cook over medium heat for roughly 5 minutes until the pears are nice and soft. Remove from Heat.
- Fill Each Crepe with a the Pear Mixture and roll.
I served my Crepes with a Dollop of Non-Dairy Vanilla Coconut Yogurt. You could also add the Yogurt to the pears and make it part of the filling. Try this same recipe using apples instead!
{ 8 comments… read them below or add one }
I will have to try my hand again at creperie! I've always been intimidated by them before, but these look too divine!
I love how these are egg free and they don't look like rubber! I have definitely bookmarked this as it looks SO good!
I was pleased with them! I thought an egg free recipe would be much harder to figure out
They biggest key with these is being patient and letting them cook thoroughly before flipping them. If you are patient- I think they taste just the same as any egg crepe I have had before.
I have had buckwheat crepes (egg version) with peanut butter and brought them to work for a snack. Can’t wait to try them egg free.
Is buckwheat the only flour that would work with this recipe?
It’s honestly the only flour I tried- so you may have to experiment some.
I was really excited about this recipe I tried twice and it didn’t work I couldn’t flip the creeps over. I used guar gum.
hmm.. Did you use a nonstick skillet?