Gluten free Vegan Crepes

I’ve had a crepe one time, but never made them before. Woke up this morning wanting a fancy breakfast so I searched through pinterest to get an idea of how to make these, and made up my own recipe. It’s funny when people ask me “what do you possibly eat as a gluten free vegan”? Hope they all follow my blog and see I eat a ton of food.

Anything you can make I can make gluten free and plant based!

Ingredients
1 cup buckwheat flour ( you can grind buckwheat in a high speed blender and make flour )
1/2 cup tapioca flour
1/2 cup oat flour ( you can grind oats in a
high speed blender for flour)
2/3 cup almond milk
2 cups water
1 teaspoon vanilla extract
3 tablespoons date sugar ( can sub with regular sugar but date sugar isn’t as sweet so adjust to taste)
1 teaspoon sea salt ( optional)

Cashew cream
1/2 cup cashews
4 medjool dates
1 teaspoon vanilla extract
1/3 cup almond milk
(Blend all ingredients in high speed blender)

Directions for crepes
I used my wok that’s non stick, but you can use a pan with coconut oil, I just limit my use of oil. Pour batter into pan and spread out batter to get a thin crepe. Cook until edges show up brown then flip and cook fully. Do one crepe at a time in the pan.

For the filling I used a blend of blueberries, blackberries, and raspberries. I added the filling folded the crepe and topped with cashew cream.

Enjoy!