Vegan gluten free crepes filled with a homemade low fat chocolate spread and strawberries - easy recipe
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Vegan gluten free crepes

Vegan gluten free crepes filled with a homemade chocolate spread. Easy gluten free recipe
Course Dessert
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 150kcal
Author Michaela Vais

Ingredients

Instructions

  • Process all ingredients in your food processor or just whisk them together in a bowl
  • Heat a non-stick pan/skillet (I used a 10-inch ceramic skillet) with some oil over medium heat
  • Pour about 1/4 cup of the batter into the pan, swirl the batter around to coat the pan evenly. Cook for about 2-4 minutes or until you can easily lift a side of the crepe (don't try to flip the crepe too early). After you carefully flipped the crepe, cook for a further 1-2 minutes
  • After a while, the batter will get thicker (because of the ground flax seeds), just add a little bit more plant milk
  • Fill your crepes with a chocolate spread, you can find the recipe: HERE (click). Enjoy!

Notes

It's important to not sub tapioca flour/starch in this recipe, as it makes the crepe more elastic/flexible.
 
The recipe makes about 6 crepes. Nutrition facts are for one crepe made with light (canned) coconut milk. If you use boxed dairy-free milk the crepes will have less fat and kcal
 
 

Nutrition

Calories: 150kcal | Carbohydrates: 22.7g | Protein: 2.3g | Fat: 4.9g | Saturated Fat: 2.6g | Sodium: 21.6mg | Fiber: 2.4g | Sugar: 4.8g