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Don’t even get me started on crepes 🤤 Crepes are one of my absolute favorite breakfast treats, but I knew there had to be a way to make a dairy and gluten-free option for y’all 😉 Not to mention, these fellas have ZERO added sugar. And guess what else...if you aren’t concerned about gluten or dairy, there are substitutions for some of the ingredients as well! I got you all covered 🤪
Ingredients:
Crepes:
½ cup (74g) @bobsredmill GF 1-1 flour (can sub all-purpose, but will not be GF)
3/4 cup (6oz) @so_delicious dairy-free milk (can sub cow/goat milk if not dairy-free)
1 @vitalfarms egg
1 tsp @chosenfoods avocado oil or melted coconut oil (can sub melted butter if not dairy-free)
½ tsp vanilla extract
⅛ tsp @redmondrealsalt unrefined salt
Yogurt filling:
½ cup plain @so_delicious coconut yogurt (can sub other dairy-free yogurt or traditional yogurt if not dairy-free)
2-3 tsp honey or maple syrup (not necessary if using sweetened yogurt)
½ tsp vanilla extract
Toppings:
48g @so_delicious cocowhip (can use whipped cream if not dairy-free)
1 banana, sliced (about 125g)
3 tbsp peanut butter syrup (mix 1 tbsp of @pbfit with about 4-5 tbsp water), honey, maple syrup, or chocolate syrup
Instructions:
1. Mix all the crepe ingredients (besides flour) in a blender or food processor until combined. Then, gradually sift in your flour and mix together until there are no clumps
2. Allow batter to rest on the counter or in the fridge for 15-30 minutes
3. Preheat nonstick skillet or crepe pan to medium heat
4. While the pan is preheating, mix the yogurt filling ingredients in a small bowl. Pour about 3 tbsp of the batter into the pan and quickly spread the batter to thinly coat the entire bottom of the pan. Then, allow to set for a few minutes before flipping
5. Once ready to flip, flip the crepe and cook on the other side for about 1 minute and remove from the pan
6. Repeat this process with the remaining crepes
7. Once the crepes are finished cooking, add your yogurt filling, fold them up, and add your toppings! Enjoy!
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