Wheat, Sugar and Gluten-free Crêpes

Wheat, Sugar and Gluten-Free Crêpes Recipe from France

Region / culture: France | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegan diet

Introduction

These Wheat, Sugar and Gluten-free Crêpes are a delicious alternative to traditional crêpes, perfect for those with dietary restrictions or looking for a healthier option. Made with teff flour and soya milk, these crêpes are packed with flavor and nutrients.

History

Crêpes have been a popular dish in French cuisine for centuries, traditionally made with wheat flour, sugar, and eggs. This recipe offers a modern twist on the classic dish, using teff flour and soya milk to create a gluten-free and vegan version of the beloved crêpe.

Ingredients

0.75 cup of teff flour
0.75 cup of garbanzo flour
1.5 cup of unsweetened soya milk
0.5 tsp of baking powder
0.5 tsp of baking soda
0.25 tsp of salt
2 tbsp of canola oil

How to prepare

Follow the same directions as for the Whole-wheat Crêpes. These crêpes will be slightly thicker and darker due to the use of teff flour, which has a grey-brown color. However, they will not have the chance to brown as much because they cook a little faster.
It is important to use either a non-stick pan or a well-seasoned pan with a little oil.
The pan should be heated evenly over medium heat until a drop of water evaporates quickly before you begin cooking the crêpes.
Mix all the ingredients together.
You may need to add more soy milk to the batter gradually until you achieve the desired thickness. This may require up to an additional cup of soy milk, and some experimentation.
The first crêpe may not turn out perfectly, but keep going!
Pour 0.5 – 0.75 cup of batter into the pan, quickly swirling it around to cover the bottom.
Cook until small holes form and the top of the crêpe looks dry.
Loosen the edges and flip the crêpe, cooking it for a little longer on the other side.
The crêpe should be golden-brown on both sides and cooked through.
As you cook, stack the crêpes on a tea towel.
These crêpes can be stored and reheated successfully.
Unlike non-vegan crêpe batter, this batter does not keep well and should be used immediately.

Variations

Add a pinch of cinnamon or nutmeg to the batter for extra flavor.
Top the crêpes with sliced almonds or coconut flakes for added crunch.

Cooking Tips & Tricks

Use a non-stick pan or a well-seasoned pan with a little oil to prevent sticking.

- Gradually add soy milk to the batter until you achieve the desired thickness.

- The first crêpe may not turn out perfectly, but keep going!

- Stack the cooked crêpes on a tea towel to keep them warm.

- Unlike non-vegan crêpe batter, this batter does not keep well and should be used immediately.

Serving Suggestions

Serve these crêpes with fresh fruit, maple syrup, or a dollop of dairy-free yogurt for a delicious breakfast or dessert.

Cooking Techniques

Swirl the batter quickly in the pan to ensure an even coating.

- Flip the crêpes carefully to prevent tearing.

Ingredient Substitutions

Use almond milk or oat milk instead of soya milk.

- Substitute coconut oil for canola oil.

Make Ahead Tips

Cooked crêpes can be stored in the refrigerator for up to 3 days and reheated in a pan or microwave.

Presentation Ideas

Roll the crêpes and serve them on a platter with a dusting of powdered sugar. - Garnish with fresh berries or a sprig of mint for a pop of color.

Pairing Recommendations

Serve these crêpes with a hot cup of coffee or tea for a cozy breakfast or dessert.

Storage and Reheating Instructions

Store leftover crêpes in an airtight container in the refrigerator for up to 3 days.

- Reheat in a pan over low heat or in the microwave until warm.

Nutrition Information

Calories per serving

Each serving of these crêpes contains approximately 150 calories.

Carbohydrates

Each serving of these crêpes contains approximately 20 grams of carbohydrates.

Fats

Each serving of these crêpes contains approximately 5 grams of fats.

Proteins

Each serving of these crêpes contains approximately 3 grams of proteins.

Vitamins and minerals

These crêpes are a good source of iron, calcium, and vitamin D from the teff flour and soya milk.

Alergens

These crêpes are free from wheat, sugar, and gluten, making them suitable for those with allergies or dietary restrictions.

Summary

These Wheat, Sugar and Gluten-free Crêpes are a nutritious and delicious alternative to traditional crêpes, packed with essential nutrients and free from common allergens.

Summary

These Wheat, Sugar and Gluten-free Crêpes are a delicious and nutritious alternative to traditional crêpes, perfect for those with dietary restrictions or looking for a healthier option. Packed with flavor and nutrients, these crêpes are sure to become a new favorite in your recipe collection.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. A dear friend of mine had just returned from a trip to France and had brought back a cookbook filled with traditional French recipes. As I flipped through the pages, one recipe in particular caught my eye - Wheat, Sugar, and Gluten-free Crêpes.

I had never made crêpes before, but I was intrigued by the idea of a healthier, gluten-free version. I had always enjoyed experimenting in the kitchen and trying out new recipes, so I decided to give it a try.

I gathered all the ingredients I would need - rice flour, almond milk, eggs, and a touch of honey for sweetness. The recipe seemed simple enough, but I knew that sometimes the simplest recipes could be the trickiest to master.

As I mixed the ingredients together in a bowl, I thought back to all the recipes I had learned over the years. Some I had picked up from my mother, others from friends, and a few from cookbooks and cooking shows. Each recipe had its own story, its own memories attached to it.

I poured a ladleful of batter into a hot skillet and swirled it around, just as the recipe instructed. I watched as the edges of the crêpe began to bubble and lift from the pan, a sign that it was ready to flip. With a flick of the wrist, I turned the crêpe over and let it cook for another minute on the other side.

The aroma of the cooking crêpe filled the kitchen, and I couldn't help but smile. There was something magical about the process of cooking, about taking simple ingredients and transforming them into something delicious.

I repeated the process with the rest of the batter, stacking the finished crêpes on a plate. I couldn't wait to try them, to see if they tasted as good as they looked.

I took a bite of the warm crêpe, savoring the delicate texture and subtle sweetness. It was perfect - light and fluffy, with a hint of almond flavor. I knew I had found a new favorite recipe.

As I sat down to enjoy my crêpes, I thought about all the recipes I had learned over the years. Each one was a piece of my culinary journey, a memory of the people and places that had shaped my love of cooking.

I made a mental note to thank my friend for introducing me to this delicious recipe. It was a reminder that there are always new recipes to discover, new flavors to savor, and new memories to create in the kitchen.

And as I finished the last bite of my crêpe, I knew that this recipe would hold a special place in my heart - a reminder of the joy and satisfaction that comes from cooking with love and passion.