Did you know that dairy free Crêpes are just so easy to make? I promise they are! Not only am I sharing my dairy free recipe with you today but it's also gluten free- hurrah! They are also fantastic for Pancake Day.
Crêpes are essentially extremely thin pancakes that are usually made from wheat flour (crêpes de froment) or buckwheat flour (galettes). Although historically Crêpes are associated with France, and particularly Brittany in the northwest of the country, they are loved throughout Europe and also Quebec, North Africa and even parts of South America.
Crêpes can be served with a variety of fillings, from sweet to savoury, but today I'm sharing my extra sweet, but healthy (I think!) recipe! I tend to have Crêpes as my weekend treat, but they can also be enjoyed as a savoury lunch or as a decadent filled dessert. Growing up I.....(get ready for it)....hated both Crêpes and pancakes because traditionally, crepes are made with milk and butter and I remember trying them growing up feeling so incredibly ill. Fast forward many years and Karen Fischer's 'Healthy Skin Diet' book entered my life and I learnt how many things I missed out on in my youth could be adapted for my intolerance. This concoction is based on elements of her recipe. I hope you enjoy the video and that the steps make sense. Apologies for the ropey, casual filming set up!
But now the important question: do you like your crepes sweet or savoury? I'm definitely a sweet girl, but if you wanted to make these savoury knock out the vanilla paste and use just buckwheat flour, an egg, water, olive oil and a teeny bit of sea salt perhaps.
♥ Buckwheat Flour
♥ Coconut Oil
♥ 1 large egg
♥ Vanilla Paste (you can swap this for vanilla extract if you have it)
♥ Maple Syrup
♥ Chia Seeds or Flax Seeds (I alternate. I love them both! At the moment I'm into Chia Seeds simply because it has double the amount of calcium)
♥ Shredded Coconut (again completely optional but it's just so tasty!)
♥ Berries or whatever topping you fancy (I love raspberries and strawberries. Today I'm using raspberries)
♥ Oh Buckwheat Flour- how I love thee! While many people think that buckwheat is a cereal grain, bizarrely it is actually a fruit seed that is related to rhubarb and sorrel and yet it is a suitable substitute for grains for people who are sensitive to wheat and because I use this inside of normal flour this is why this recipe is gluten free as well. In terms of health benefits Buckwheat is incredibly energising and nutritious and a good source of magnesium. This mineral relaxes blood vessels, improving blood flow and nutrient delivery while lowering blood pressure; creating the perfect combination for a healthy cardiovascular system. Moreover, buckwheat contributes to blood sugar control which is why I often love to have it for breakfast.
♥ As for the other ingredients I used, a lot of these were actually featured in my previous dairy free recipe for my 'Dairy Free Berry Porridge' so you will find information about them there.
If you make these crepes I'd love to know how you like them! I'm starting with dairy free recipe ideas but if you want other lunch or dinner suggestions please let me know. If you're a porridge fan you may like my Dairy Free Porridge recipe here. I've also started a Youtube Playlist for my dairy free recipes which you can find here. I would also love to know what recipes you'd like to see next? Please do let me know in the comments!