These plant-based crêpes are very versatile, they also happen to be gluten free. While you can make a batter with a liquid, a flour and some seasoning, it’s the tofu that adds the moisture and pliability; meaning they keep better and still wrap or fold after cooling (or being in the fridge).
Like any classic crêpe recipe, this version works with both savoury and sweet dishes. For instance, for a savoury batter you could blend in spinach and herbs, for a sweet batter you could also add lemon zest.
Makes 7-9 x 20cm crêpes – depending on thickness
50g chickpea flour
50g plain gluten free flour
250ml unsweetened oat milk
1 tsp nutritional yeast
1/2 tsp fine onion granules
1/4 tsp himalayan sea salt
Blend all ingredients together until you have a smooth pourable batter then set aside for 30 minutes, or you can prepare this ahead of time and store in the fridge. Whisk before use.
Lightly oil a crêpe pan, place on a medium-high heat.
Pour 1/4 cup batter onto the crêpe pan, spread batter over base.
When air bubbles appear on surface of the crêpe and it’s almost set, loosen edges with a spatula or palette knife and
flip, cook for another minute or two.
Flip onto a plate. If not serving immediately, wrap in a clean towel and store in an airtight container.
To warm, on a low heat, heat each side 20-30 seconds or 10-15 seconds in a mircowave.