Vegan & Gluten Free Crepes



2 cups brown rice flour
1/2 cup arrowroot starch
4 tbsp refined coconut oil + more for frying
4 cups unsweetened soymilk
1 cup aquafaba (water from cooking chickpeas – if you need to use from the canned version this would be 2 cans’ worth, but try cooking them from bulk yourself !!)
4 tbsp sugar (optional, I use this because milk is naturally sweet, and my homemade soymilk is not at all)
1 tsp vanilla
1 pinch salt
To prepare:
Whisk aquafaba, coconut oil, sugar, vanilla, and soymilk. Combine flour, starch, and salt in a separate bowl and create a well in the center. Add the aquafaba-milk mixture to this well and slowly whisk to combine. Batter should be thin enough to pour easily; let sit for ½ to 1 hour.
Preheat and lightly oil a (large!) nonstick pan. Use a ladle to scoop some batter out and pour into the pan – swirl the pan lightly to coat evenly. Use a wooden or silicone spatula to test the edges after a couple of minutes – flip the crepe and cook for another 30 seconds to 1 minute. The first one will always be ugly! The batter can be finicky with sticking – make sure the pan is re-oiled every few crepes, and the pan is hot when you pour the batter in. .


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