5-Ingredient Gluten-Free Crepes, 2 Ways // Savory Beet & Dill + Sweet Pumpkin & Chocolate
Prep time
Cook time
Total time
Serves: 2-3
Ingredients
- 5-Ingredient Crepes:
- ¾ cup CGN Organic Cassava Powder
- 3 eggs
- 2 cups unsweetened almond milk (see notes)
- ¼ cup melted vegan butter or coconut oil
- 1 tablespoon pure maple syrup
- Sweet Pumpkin Chocolate Version:
- 2 heaping tablespoons pumpkin puree
- 1 tsp pumpkin pie spice mix
- 1 heaping tablespoon CGN Organic Cocao Powder
- 2 tablespoons melted coconut oil
- 2 tablespoons agave nectar or pure maple syrup
- ¼ cup coconut whipped cream*
- ¼ cup fresh blueberries
- 1 tsp organic powdered sugar or Swerve (optional)
- Savory Beet & Dill:
- ¼ cup plain prepared hummus
- 2 teaspoons CGN Organic Beet Powder
- 1 tablespoon fresh chopped dill
- 1 teaspoon olive oil
- pinch of salt
- pinch of pepper
- cashew cheese slices to garnish (optional)
- fresh sprouts to garnish (optional)
Instructions
- Prepare the crepe batter by adding the eggs to a blender and blend on high until frothy, about 1 minute.
- To the blender add the almond milk, melted vegan butter, and pure maple syrup and blend until smooth (also add the the pumpkin puree and pumpkin pie spice at this time if making the sweet Pumpkin Chocolate variation).
- Add the cassava flour to the blender and blend again until smooth, about 20 seconds.
- The batter should be very thin and runny.
- Heat a non-stick pan over medium to high heat and use coconut oil or vegan butter to grease the pan before making each crepe.
- Pour approximately ¼ cup of the batter onto the pan and swirl the pan so that the batter coats the pan surface evenly, working quickly as the batter cooks fast.
- Cook the crepe for about a minute, until the top is slightly bubbling, then flip gently and cook for another 20 seconds on the other side.
- Repeat the process to make several crepes (amount dependant on the size of crepes you make).
- If making the savory version, in a small bowl combine the hummus and the beet powder and stir until smooth. Fill each crepe with a dollop of the beet hummus and then sprinkle with the dill and fold over. Drizzle all the crepes with a small amount of olive oil, season with salt and pepper and serve alongside cashew cheese and sprouts if using.
- If making the sweet version, fill each crepe with coconut whipped cream, and fold over, then sprinkle with the blueberries.
- Prepare the chocolate sauce by heating a small pan over low heat, then add the cocao powder, coconut oil, and agave nectar (or maple syrup) to the pan and whisk until slightly thickened, about 1-2 minutes . Remove from heat and drizzle over the crepes.
- Finish with a sprinkle of powdered sugar or Swerve sweetener if using.
Notes
*You can use prepared coconut whip or make your own coconut whipped cream using this tutorial
*Cassava powder is quite absorbent, if you find the batter thickens as you are making the crepes, simply add more almond milk as needed to keep the batter a thin and runny consistency.
*Cassava powder is quite absorbent, if you find the batter thickens as you are making the crepes, simply add more almond milk as needed to keep the batter a thin and runny consistency.
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/5-ingredient-gluten-free-crepes/