These Vegan Gluten-Free Crepes are so easy anyone can make them. Plus, crepes are so versatile you can play adding sweet or savory ingredients. The combinations are endless.
I have always loved crepes! Sweet, savory, a combination yo name it! I just love them but I had always been very intimidated to make them. A couple of years ago I found this great recipe for buckwheat crepes on Bon Appetite and they have become a regular in our house.
I love them with salmon and cream cheese, pear, and cottage cheese or eggs and spinach. But last week I decided I wanted to try out something different. So as you have probably seen on my past couple of recipes I have been pretty obsessed using coconut milk to make whipped cream. I had tried this recipe on the past but had no luck with it! The cream was just not cream. The consistency was just to watery, not at all like whipped cream. Anyway, I decided to give it a second try and this time I was able to succeed. The key:
Keys to Making Coconut Whipped Cream
- Use full-fat can coconut cream. Avoid the light version which has already been diluted with water and had the coconut fats removed.
- Refrigerate overnight. Make sure you place your full fat of coconut milk on the fridge at least one day before you are planning to use it.
- Avoid shaking the can at least one hour before you refrigerate it. Whenever you shake the can you are combining the coconut fat with the milk and remember to make the perfect whipped cream you want to use only the fat.
- Beat the coconut fat using an electric mixer with chilled beaters on medium speed; turn to high speed.
For this recipe, I added dried raspberries to the coconut milk but you can leave this behind or try it with other dry fruit you prefer.
For other delicious crepes recipes check:
Vegan Gluten-Free Crepes
For the crepes:
- 3/4 cup buckwheat flour
- 3 eggs
- 1/4 cup coconut oil
- 1 1/4 cup water
- 3/4 cup almond milk
For the coconut whipped cream
- 1 can coconut milk
- 1 tbsp monk fruit
- 1/4 cup dried raspberries
- For the coconut whipped cream:Refrigerate can of coconut milk, 8 hours or overnight.Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.Open can of coconut milk, taking care not to shake it. Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form. Set aside. For the crepesPlace flour in medium bowl. Whisk in eggs, coconut oil, water, milk and salt.Heat a nonstick skillet over medium-high heat. Once the skillet is hot enough add ¼ cupful batter. Cook crepe until golden on bottom, adjusting heat to prevent burning, 30 to 45 seconds.Using spatula, turn crepe over and cook for 30 seconds more. Transfer to plate. Repeat with remaining batter. Fill crepes by spreading the coconut whipped cream and topped with raspberries, blueberries and banana.