Gluten Free Vegan Crepes
There are some recipes that accomplish what sounds impossible. These gluten-free vegan crepes are one of those recipes. Although it does not contain egg and gluten, the dough stays together, does not fall apart, does not crumble and has a soft and flexible consistency. Is it over? You won't believe it, but it's not over. Besides, it is delicious as well. But despite these features, I'm not talking about an acceptable taste. Regardless of its features, it tastes amazing.
So when someone who is vegan or not, on a gluten-free diet or not decides to make crepes for breakfast, they can make this gluten-free vegan crepes instead of making crepes or classic pancakes.
So is there any downside to this recipe? There is one. To explain this, I must first explain the logic of the recipe. The oatmeal is ground with water until a liquid consistency dough is obtained. The dough is poured into the pan and cooked over high heat to evaporate excess water. This way the ground oatmeal stays together without any binders like eggs.
However, since the condition of keeping it together is not achieved with a very strong bond, there may be a problem with the classical spatula turning method during the first upside down turning. That's why the safest way to flip the crepes like Spanish omelette tortilla is to take the crepes on a plate and cover the pan, then turn them upside down and put it back in the pan. It may sound difficult, but believe me, it is much easier and hassle-free than trying to turn it with a spatula.
The inside of the crepes are quite wet. Don't think that you couldn't cook them properly. This is the consistency it should be. Since oatmeal is already cooked and can be eaten that way, there is no possibility of it being raw. This is exactly why it is necessary to use oatmeal, not oat flour, in the recipe.
You can have a great breakfast by serving gluten-free vegan crepes with gluten-free, vegan and sugar-free home made nutella.
If you want to prepare the crepes in abundance and keep them in a long time, you can freeze them in freezer bags by putting greaseproof paper between them, and thaw them whenever you want and eat them immediately.
Enjoy the recipe...
- 3 cups of oatmeal,
- 3.5 cups of water,
- A pinch of salt,
- 2 teaspoons of olive oil.
- Blend the oats, water and salt in a vertical blender or in a deep bowl with a hand blender until smooth,
- Grease a large non-stick pan with a teaspoon of olive oil,
- Take the pan on the stove and heat it up,
- Pour the dough into the pan in a thin layer,
- Cook at high temperature until dry,
- Take the crepe in a plate and turn it upside down and return it to the pan,
- Cook the other side until golden brown,
- Cook by turning a few times until it dries well,
- Take the cooked crepe on a grid wire,
- Cook the remaining dough in the same way,
- After half of the dough, you can oil the pan again and continue.