Name: Egg-Free and Dairy-Free Crepes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 430 ml (1 3/4 cups) vanilla soy milk; 180 ml (3/4 cup) oat flour; 125 ml (1/2 cup) unbleached all-purpose flour; 30 ml (2 tbsp) canola oil; 15 ml (1 tbsp) sugar; 1 ml (1/4 tsp) salt; Canola oil, for cooking

Ingredients

430 ml (1 3/4 cups) vanilla soy milk
180 ml (3/4 cup) oat flour
125 ml (1/2 cup) unbleached all-purpose flour
30 ml (2 tbsp) canola oil
15 ml (1 tbsp) sugar
1 ml (1/4 tsp) salt
Canola oil, for cooking

Preparation

In a blender or in a bowl using a whisk, combine all the ingredients. Add liquid, if needed.
In a 23 cm (9-inch) non-stick skillet, brushed with canola oil, cook the crepes, one at a time, with about 45 ml (3 tbsp) of the batter, until golden brown on each side. Place the crepes on a plate, and cover with aluminum foil to keep warm.

Note from Ricardo

This batter is a little trickier to work with when cooking: Be sure to oil the skillet generously, otherwise the crepe batter will tend to stick.

Crepes made with oat flour are so good that even those who are not allergic should try them. This flour is found in some grocerie stores. Alternatively, you can replace it with finely ground oatmeal.

To help you with this recipe

RICARDO The Rock 10" Crepe Pan

54.99 $

This robust forged aluminum crepe pan is made with The Rock technology, a high-tech process that makes the pan three times more resistant than regular Teflon finish. Because of its superior non-stick attributes, it is perfect for making crepes or French toast, or for frying eggs.

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Egg-Free and Dairy-Free Crepes

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO The Rock 10" Crepe Pan