Dairy-Free Eggless Crepes
A healthy twist on a classic breakfast! These eggless crepes are super light and easy to make. These gluten-free crepes can be filled with your choice of anything sweet or savory.
Servings 5 servings
Calories 96kcal
Equipment
Ingredients
- ¾ cup buckwheat flour light
- 2 tablespoon arrowroot powder
- 1 tablespoon coconut milk
- 1 tbs beet crystals optional
- ¾ cup almond milk
- 2 tablespoon maple syrup
- 1 tablespoon molassess
- 1 teaspoon vanilla extract
- 2 tablespoon applesauce
Instructions
- Whisk all ingredients together in a large bowl t create the crepe batter. Let sit for two minutes for the arrowroot to absorb the liquid and bind.
- Heat a crepe pan just over medium and spray with non-stick
- Portion out the crepes evenly and thinly.
- Cook uncovered for 3-5 minutes until starting to bubble on top. Flip and cook 1 more minute.
- Remove from the pan, top with your favorite nut butter, syrup, and jam and enjoy!
Notes
- The coconut milk should be from a can if you're using it, but it is optional. It just makes the crepes taste richer. If omitting it, replace it with more almond milk.
- Make sure to whisk the batter each time before pouring it into the pan. The arrowroot tends to sink and cause the bottom of the batter to become thicker.
- Use non-stick spray. It's important to be able to flip the gluten-free crepes evenly. Without non-stick spray (I use avocado oil), they'll tear.
- Crepes can be delicate, so take care when flipping them!
- Cook times vary depending on your pan. One of my pans cooks in 2-3 minutes and the other 3-5 minutes. So keep a close eye!
- The recipe makes 10 crepes. The serving size is two crepes per serving (without toppings)
Nutrition
Calories: 96kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 70mg | Potassium: 168mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 63mg | Iron: 1mg