Easy 3 Ingredient Vegan Mother’s Day Crêpe -Gluten Free Vegan

Gluten Free Vegan Chickpea Crepes
Gluten Free Vegan Chickpea Crepes

Being a mom I think Mother’s Day is great. I get to sit around while someone else cooks and cleans for a day. Sounds like perfection. I know if you’re the one doing the cooking and cleaning for a day it might seem a little overwhelming. I’m here to help. These three ingredient Crêpes are incredibly simply, yet sure to wow. Pictured is simple the Crêpe with some store-bought raspberry jam and a little powdered sugar sprinkled over the top. Beautiful right? You could also find some vegan chocolate hazelnut butter . Perhaps a mimosa and some breakfast potatoes or scrambled tofu and you are good to go!

Happy Mother’s Day to all!

Ingredients

  • 1 1/2 cups (165 grams) chickpea (Besan) flour -You can find this in any good grocery store by the gluten free foods or specialty flour section.
  • 1 1/2 cups (350 grams) water
  • 1/2 tsp fine sea salt
  • Cooking spray or Oil for cooking

Instructions

  1. Whisk together flour, water and salt. Set aside for 30 minutes for flour to absorb water.
  2. Once batter has hydrated heat a 11″ non-stick skillet over medium heat.
  3. Spray with cooking spray, or add a small amount of oil to the pan and swirl to coat the bottom of the pan.
  4. Add 1/3 cup of the batter and swirl the pan so the batter coats the bottom of the pan in a thin layer.
  5. Cook over medium heat until bottom is golden brown, flip the crepe and cook on the second side until it is also golden brown.
  6. Continue cooking crepes one at a time until batter is gone.
  7. Serve with toppings of choice or use for dipping.
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