Remember my excitement when I, years into my vegan living, was able to create the perfect vegan crepe recipe? If you don’t, I can tell you that I was over the moon and spoiled my family rotten making those mouthwatering, delicious, low fat vegan crepes.
Now my excitement doubled. Why?
I honestly never thought that it was possible to create a perfect gluten free crepe recipe, let alone a perfect vegan, gluten free crepe recipe. But I did it! I actually created a perfect gluten free crepe recipe! It is moist, soft, flexible, looks and feels almost identical to its non-gf twin!
It was an experiment, the first time I made it, but it came out perfect. So perfect, in fact, that non-vegans and vegans alike could not tell the difference. They turned out that great! The only person that noticed any difference in flavor was…Sprout! I think that my girl has senses of a hound dog.
Gluten free version of crepes is as easy to make as their wheat counterpart. They are as easy to flip too.
And here is the best and the flippiest part–I made them out of garbanzo beans!
I made flour out of garbanzo beans in my high speed blender–took only a minute. I sifted the flour to keep bigger pieces out (used in a different dish later). But, if you don’t have a high speed blender, or don’t feel like making your own flour on the cheap, you can buy garbanzo bean flour in most stores these days too.
Do you know how good garbanzo beans are for us? Full of nutrients, minerals, and for those who covet protein, loaded with easily digestible plant protein! And, unlike processed white wheat flour, it won’t expand your waistline! After all–you’ll be eating beans high in fiber.
Who new that garbanzos can be this versatile? (I’m sure someone did, but I’m just finding out that they are good for more than salads and hummus. Just wait until my next recipe!)
To keep them low fat, you will need to use a non-stick pan, and will need a very flexible turner (spatula like creation) that won’t scratch your non-stick surface, while also getting under the crepe without tearing it.
Any topping of your choice (or any stuffing of your choice) will heighten the pleasure experience. I’ve had these crepes with home-made berry jams and with Vegan Manicotti stuffing leftovers-YUM! (especially when you stuff the crepes with it, and bake for a little while to allow for the stuffing to melt) While the crepes themselves are absolutely guilt free and weight loss friendly, manicotti stuffing is a VERY GUILTY pleasure :).
Here’s the recipe. Step by step instructions with a demo can be found in the original Low Fat Vegan Crepes Recipe. I am including the video from the original recipe to show you, step-by-step, how to successfully make your first ever gluten free crepes!
- 1 cup fine garbanzo bean flour
- ¼ cup + 2 tbsp corn starch
- 3 cups sugar free almond milk
- 1 tsp baking soda
- 1 tbsp lemon juice
- 1-2 tsp honey or maple syrup
- a pinch of salt (about ⅛ tsp)
- Place all ingredients into a high speed blender and run it for about 20 seconds, or until the mixture is smooth. [alternatively you can use a food processor, a hand mixer or even a whisk to accomplish this task]
- Pour crepe batter into a bowl
- Set up your crepe station--you will need a nonstick skillet, a plate where you are going to place the finished crepes, aflexible turner that would not damage your nonstick surface, a ladle or ⅓ cup measuring cup, a paper towel and 1 tbsp spoon of olive oil for greasing the skillet (don't worry, you will not use most of it, since most will get absorbed into the towel). While we are using a nonstick skillet, you will still need to occasionally (about every 3-4 crepes) grease the surface a tiny bit (see the video)
- Preheat the skillet on medium heat--you will know it is ready when you drip a drop of batter and it sizzles
- Dip the paper towel into oil and lightly grease the skillet
- Fill the ladle or the ⅓ cup container with batter, pick up the skillet, pour batter right in the middle and begin rotating the skillet so the batter is distributed evenly on the surface (it's all in the wrist)
- Place the skillet back on the burner and let the batter cook for 40-45 seconds. You will see the sides coming off the skillet and browning, without any moist (uncooked) batter spots on top--that's a sign that the crepe is ready to be flipped.
- Take the turner and gently move the edges off the skillet even more, so that you have enough to grab with your fingers.
- Flip the crepe over
- Cook for about 30-35 seconds, until the bottom side is thoroughly cooked and lightly browned, remove and place on a plate
- Repeat until you are done
