Crepes have been a slight obsession lately and I can’t help but stare at these photos and drool as we speak. Not only is this a quick a simple recipe, but guilt free. Crepes are a great way to get creative in the kitchen. It’s pretty much a blanket for any of your sinful fillings that you desire to have. That might have been a little foodporn but I mean how can you not when the possibilities are endless?
1 cup Gluten Free Flour
3/4 cup almond milk
2-3 tbsp filtered water
salt and pepper, to taste
Whisk flour, milk and water together. Add more water if consistency is too thick. Season salt and pepper to taste.
On medium high heat, coat pan with cooking oil. Pour 1/4 cup of batter in the center of the pan and swirl the pan in a circular motion so the edges are coated evenly. Cook for about 1-2 minutes until edges are light brown. Carefully loosen edges and flip and cook for an additional 1-2 minutes. Set aside and fill with options listed below or your own creative creations!
Fresh spinach, arugula or mixed greens of choice
Vegan Creamcheese, tomato and fresh basil
Sauteed mini garlic heirloom tomatoes
Quick Mushroom “bacon” * (recipe below)
1 cup mushrooms, sliced
2 tbsp soy sauce
1 tbsp maple syrup
1/4 tsp liquid smoke
1/4 tsp paprika, optional
Whisk soy sauce, maple syrup, liquid smoke and paprika together. Toss in sliced mushrooms and saute for about 2-3 minutes until mushrooms shrink in size and are tender.