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Egg Free Crepes
4 to 6 crepes depending on size
Recipes are rated from 1 to 5 forks, with 1 fork being the easiest and 5 forks the most challenging.
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What? You can make crepes without eggs? My French culinary instructor would not be happy! Sorry Chef Martial, but I no longer eat eggs :) The basic version is gluten free, but you can mix and match a variety of flours to make these crepes more interesting.
Prep Time
15 minutes |
Cook Time
4 minutes per crepe |
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Ingredients:
- 1/2 cup Chickpea flour (Garbanzo bean flour - see notes)
- 2/3 cup Non-dairy milk (substitute water)
- 1 Tablespoon Maple syrup (optional but recommended)
Special Equipment:
10 inch or 12 inch non-stick pan (Ceramic or stone preferred) (click to view ceramic pan) (click to view stone pan)
Preparation Method:
Notes:
For variety, you can substitute up to half of the chickpea flour with other flours for a crepe that is a little easier to work with. I suggest using buckwheat flour or whole wheat flour for a nuttier taste. For a dessert crepe, you can add 1 or 2 Tablespoons of coconut flour and an additional tablespoon or two of liquid, but the crepes will not hold together if you try to substitute half of the chickpea flour with coconut flour.
Method:
Whisk the garbanzo flour, non-dairy milk or water and maple syrup in a bowl until there are no lumps. Let the batter rest for at least 10 minutes to hydrate. You want a fairly thin pancake like batter that will spread evenly, so you may need to adjust the liquid if you substituted a portion of the chickpea flour for another type of flour.
Heat a large non-stick pan over medium heat. Very lightly spray the pan with non-stick spray before cooking the first crepe. Add about 1/4 to 1/3 cup of crepe batter to the pan and swirl the pan to spread the batter to an even thickness completely covering the bottom of the pan. Let the crepe cook 2 to 3 minutes, or until the edges begin to dry and you see open bubbles on the top. Flip the crepe and cook for another 2 minutes. As you finish each crepe, stack them on a plate and set aside until ready to use. If the crepes begin to stick, lightly spray the pan with non-stick spray. Crepes can be wrapped in plastic and refrigerated for up to 5 days.