gluten free, vegan (sub agave or maple syrup for honey), and refined sugar free
These crepes are the perfect dessert to impress your friends or family members. Not only are they super duper fancy, BUT they are jam packed with flavor and will literally make your mouth water. Even though they are gluten free, vegan, and refined sugar free, you would NEVER be able to tell. Although they are a bit time consuming to make, you can make the crepes a day before you plan on serving them, and just heat them up in a skillet right before serving. If you give these a go, let me know how they turned out!
Ingredients:
For the crepes
1/2 cup brown rice flour
2 tbsp tapioca starch
1/4 tsp xanthan gum
pinch salt
2 tbsp avocado oil (or other oil of choice)
2 tbsp maple syrup
1.5 cups plant milk
For the sauce: juice 2 lemons zest 1 lemon 1 lemon cut into slices 3 tbsp honey 1/2 tsp vanilla splash water
Method:
Warm a medium sized skilled to a medium low heat. The level of heat is very important in order to get your crepes to turn out well, the perfect temp is just under medium heat.
While your skillet is heating up, dump all of the crepe ingredients into a blender. Blend at a low speed for about 30 seconds.
To make the crepes, pour a small amount (about 4oz of the batter - well depending on the size of your skillet I suppose) into the center of the skillet - no need to oil the pan because there is oil in the batter. While at the same time, slightly lifting up by the handle and moving your wrist so that you create a super thin layer of batter that covers the whole bottom surface of the skillet (I hope that made sense). Allow your crepe to cook for about 8-10 minutes on that one side. About five minutes in, use a thin spatula to separate the outside edges from the pan. Slowly and carefully work your way towards the middle with your spatula (just keep in mind that the crepes are pretty delicate). Once the entire crepe is loose from the pan, flip over and cook for another 15 seconds or so before removing from the heat.
Repeat with the rest of the batter. Don't worry if your first crepe doesn't work out, the first one never does. Some things to keep in mind: if you let it cook for too long, it will become crisp and you won't be able to fold it, on the other hand, if you don't let it cook for long enough, it will break when flipping.
Fold each crepe in half, then in half again so you have a triangle. Set aside and start your lemon sauce.
Add lemon juice, zest, honey, and vanilla into a shallow saucepan. Place on the stove over medium high heat, mix well, and let sit to caramelize. Stir every few minutes. Once your sauce has reached a caramel consistency, add in thinly sliced lemons, and continue to simmer for another few minutes. If you feel your sauce has gotten too thick at any point, simply add in a splash of water.
In a separate skillet, over a medium-high heat, add in your folded crepes just to crisp them up a bit after sitting for a bit. Cook each side until golden brown.
Pour your lemon honey sauce over your heated crepes, and serve immediately.
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