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Brown Rice Crepes (gluten-free, dairy-free)

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GLUTEN-FREE CREPES (gluten-free, dairy-free)

We filled these beautiful crepes with blueberries, steamed apple slices, roasted sunflower seeds, blueberry coconut yogurt, and topped it with maple syrup.

Enjoy these healthy and delicious gluten-free crepes for breakfast, brunch, lunch, snack and./or dessert.

You can enjoy these crepes as sweet or savoury, and you can also enjoy them as a healthy breakfast, lunch, snack, or a tasty dessert. As always, feel free to use your creativity, but here are some suggestions that we have for sweet and savoury crepes.

Sweet crepes:

DSC_4544

Our choice of filling for today: blueberries, steamed apple slices, roasted sunflower seeds, blueberry coconut yogurt, and maple syrup.

  • berries
  • sliced fruit: kiwi, apples, banana
  • coconut yogurt
  • nut or seed butter (almond butter, peanut butter, tahini)
  • crushed nuts (almonds, walnuts, pecans)
  • seeds (toasted sunflower seeds, hemp hearts)
  • maple syrup

Savoury crepes:

  • eggs, cooked to your liking
  • turkey pepperoni slices
  • chicken or turkey pieces
  • sliced veggies: tomatoes, olives, cucumber
  • roasted veggies: onion, mushrooms, zucchini, peppers, leeks, broccoli florets, etc
  • chopped mixed greens  (baby kale, arugula, spinach, lettuce, etc)
  • spreads: hummus, salsa, guacamole, dijon mustard
  • quinoa salad (try our balsamic quinoa salad), scoop of rice & beans
  • Daiya mozzarella cheese

Another really cool thing about these crepes is that if you omit the maple syrup and use unsweetened mylk, you have yourself a healthy, tasty homemade brown rice wrap!

Brown Rice Crepes (gluten-free, dairy-free)
 
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This easy recipe will make you feel like a crepe master! You can dress the crepes up or down and either way it always comes out tasting delicious.
Author:
Recipe type: gluten-free
Serves: 7-8
Ingredients
  • 1 cup brown rice flour
  • 2 tsp baking powder
  • ¼ tsp sea salt
  • 2 eggs
  • 2 Tbsp maple syrup
  • 1½ cup to 2 cup original or vanilla almond milk or other 'mylk' alternative (I find 2 cups is perfect, but less will give you a thicker more 'pancakey' crepe)
  • ghee, butter, or coconut oil for frying
Instructions
  1. In a small bowl mix together dry ingredients and set aside.
  2. In a large bowl whisk together the egg and maple syrup. Add dry ingredients and stir until all flour is integrated.
  3. Gradually whisk in all of the mylk into the batter until there are no clumps.
  4. Set batter aside for 10-15 mins (during this time, I like to prep the fillings that I'll be using)
  5. Heat a 10'' frying pan or skillet on medium heat. Add a small pad of oil to evenly coat the pan.
  6. Add ⅓ cup batter into the pan and swirl the pan around to distribute the batter evenly over the pan.
  7. Cook for 1-2 minutes until the edges of the batter turns a golden brown colour. Use a wide, flat spatula to gently flip the crepe and allow to cook for another minute.
  8. When done cooking, place crepe on a large plate and cover with a clean dishtowel until you're ready to serve.
  9. Repeat adding oil to the pan before adding the batter until all of the batter is gone and you have 7-8 delicious crepes ready to be served. Enjoy!

Troubleshooting

  • Lots of tiny bubbles in the batter when you add it to the pan? add more batter
  • Crepes turning crispy? turn the heat down
  • Did your crepe turn out more thick, like a pancake? add more mylk to the batter
  • Crepe sticking to the pan? add more oil and/or let cook for a few seconds longer
Juliet approved!

Juliet approved!