Gluten-Free Vegan Crepes with Chocolate & Strawberries
Light, lacy, and completely plant-based, these gluten-free crepes are made with rice flour and flax "eggs" for a delicate, tender texture. Filled with melty vegan chocolate chips and fresh strawberries, they make a stunning breakfast, brunch, or dessert that no one will believe is 100% dairy-free and egg-free.
Allergens:gluten-free (contains rice and tapioca flour), tree nuts (if nut-based milk is used), soy (if soy milk or soy-based chocolate chips are used), chocolate / cocoa
Details
- Author: CuisineSavvy
- Cuisine: French
- Course: Breakfast
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Diet: Vegan
- Tags: vegan, gluten-free, crepes, dairy-free, egg-free, breakfast, dessert, plant-based, strawberry, chocolate
Nutritional Values
These crepes are a wholesome plant-based treat. Rice and tapioca flour provide easily digestible, gluten-free carbohydrates. Flax eggs contribute heart-healthy omega-3 fatty acids and dietary fiber. Olive oil offers beneficial monounsaturated fats. Fresh strawberries deliver vitamin C, antioxidants, and natural sweetness with minimal added sugar. Vegan chocolate chips add indulgence while remaining free from dairy and cholesterol. The recipe is naturally free from animal products, making it suitable for vegans and those with dairy or egg allergies.
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | -- | |
| Total Fat | -- | |
| Saturated Fat | -- | |
| Monounsaturated Fat | -- | |
| Polyunsaturated Fat | -- | |
| Cholesterol | 0 mg | -- |
| Sodium | -- | |
| Total Carbohydrate | -- | |
| Dietary Fiber | -- | |
| Total Sugars | -- | |
| Protein | -- |
Ingredients
Instructions
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Gluten-Free Vegan Crepes with Chocolate & Strawberries Light, lacy, and completely plant-based, these gluten-free crepes are made with rice flour and flax "eggs" for a delicate, tender texture. Filled with melty vegan chocolate chips and fresh strawberries, they make a stunning breakfast, brunch, or dessert that no one will believe is 100% dairy-free and egg-free. Ingredients [ ] 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, mixed and rested 5 minutes — substituting for 2 eggs) [ ] 2 cups rice flour [ ] ½ cup tapioca flour [ ] Pinch of sea salt [ ] 2 cups unsweetened, unflavored plant-based milk (such as oat or almond milk — substituting for dairy milk) [ ] ¼ cup olive oil, divided (½ tablespoon per crepe — substituting for butter) [ ] ½ cup + 2 tablespoons vegan gluten-free chocolate chips [ ] 2½ cups sliced fresh strawberries Instructions [ ] 1. Combine 2 tablespoons ground flaxseed with 6 tablespoons water in a small bowl. Stir well and let rest for 5 minutes until thickened and gel-like. [ ] 2. Sift the rice flour, tapioca flour, and salt into a large bowl and whisk to combine. [ ] 3. Add the plant-based milk, flax eggs, and 2 tablespoons of the olive oil to the flour mixture. Whisk thoroughly to create a very thin, smooth batter. [ ] 4. Let the batter stand for 2 minutes, then whisk again to break up any remaining lumps. Alternatively, combine all ingredients in a blender and blend until completely smooth. [ ] 5. Heat a large nonstick skillet or griddle over medium-low heat. Brush or drizzle ½ tablespoon of the olive oil evenly over the surface of the skillet. [ ] 6. Pour slightly less than ½ cup of batter into the skillet. Use a batter spreader to evenly coat the bottom of the skillet, or lift and tilt the skillet to spread the batter into a thin, even round. [ ] 7. Cook for 60 to 90 seconds, or until the top is no longer shiny. [ ] 8. Use a crepe turner or long, thin spatula to carefully flip the crepe. Immediately sprinkle vegan chocolate chips over half of the crepe, leaving a 1-inch border around the edges. [ ] 9. Cook for 45 to 60 seconds more, or until the top of the second side looks dry. Lay ¼ cup of sliced strawberries over the melted chocolate chips. [ ] 10. Fold the crepe in half to cover the fillings, then fold in half again to form a triangle. Transfer to a plate. [ ] 11. Repeat with the remaining batter, using ½ tablespoon of olive oil per crepe and filling each with chocolate chips and strawberries. Serve warm. https://www.cuisinesavvy.com/recipe/gluten-free-vegan-crepes-with-chocolate-strawberries
External Recipes
- Gluten-Free Crepes (Health Score: 0)
HealthScore: 24
HealthScore 24/100, calculated from the structured rubric: whole-food plant-based quality 32/70; fibre and macronutrient quality 10/30; deductions: added oils -8, refined starches sugars -10. Whole-plant categories identified: fruits, seeds (flaxseed).