Crepes are in essence dairy, egg, and gluten-loaded creations, so an exact duplicate may not be feasible without these key components. However, Charmaine at Yummy Allergen Free has come up with a pretty tasty option to fit those crepe cravings nicely. After numerous trials she arrived at a single recipe that is not only free from the above noted allergens, but also sugar! These versatile dairy-free crepes can be enjoyed with a sweet filling, such as the apple or strawberry filling Charmaine details below, or a savory filling, such as her dinner-worthy chicken and broccoli filling, also detailed below. Charmaine gives one word of caution before getting started, “If you have never made crepes before the swirling motion may take a little practice.” ….
Special Diet Notes: Dairy-Free Crepes
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, optionally vegan, and optionally vegetarian.
- 3 eggs worth of prepared egg replacer
- ¾ cup dairy-free milk beverage
- ¾ cup water
- 3 tablespoons melted margarine (or Spectrum Shortening for soy free)
- ⅓ cup rice flour
- ⅛ cup sweet rice flour
- ⅛ cup potato starch
- ⅛ cup tapioca flour (starch)
- ½ teaspoon salt
- 1 pint fresh strawberries
- a few spoonfuls of sugar
- a few spoonfuls of water
- a few apples
- sugar, to taste
- cinnamon, to taste
- 4 tablespoons margarine
- 2 tablespoons sweet rice flour
- 1 cup chicken broth
- ½ cup chopped cooked chicken
- ½ cup chopped cooked broccoli
- Preheat a heavy duty Teflon-coated, 8” omelet pan to medium-high. Make sure the pan is fully preheated or the first crepe won’t brown.
- Put all ingredients into a blender and blend for 1 minute. Scrape down the sides and blend for 1 more minute.
- Pour ¼ cup of batter into the pan, then lift the pan off of the heat and swirl it until the bottom is covered and the batter has stopped flowing. Set the pan back on the heat and cook for about 2 minutes, until the edges are all curled up away from the pan and the bottom has browned a bit. Gently flip the crepe over and brown the other side for about 2 minutes. Remove from pan and lay on a piece of plastic wrap.
- Keep an oiled paper towel next to you and give the pan a wipe with it after the removal of each crepe, re-oiling the paper towel as needed. Continue layering crepes with plastic wrap as you remove them, this will make them more pliable and keep them from sticking to each other.
- Strawberries: Chop fresh strawberries and combine with a few spoonfulls of sugar and a few spoonfulls of water. Mix until sugar is dissolved and a syrup is formed.
- Apples: Chop up a few apples and put them in a pot with just enough water to cover. Add a little sugar and a dash of cinnamon. Bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until most of the water is gone and apples are tender.
- Put a line of fruit filling down the center of each crepe and roll it up. Top with whipped soy cream (Soyatoo) if desired.
- Melt margarine over medium heat, add sweet rice flour, cook while stirring for 3 minutes (it will look grainy-it’s ok). Add a little of the broth at a time, whisking thoroughly with each addition, until all broth is added and the sauce is smooth and creamy. Stir in chicken and broccoli. Cook until heated through.
- Put a line of filling in the center of each crepe and roll it up. Top with a little of the cream sauce if desired.
My versions of this recipes contain soy, but it is all easily replacable. Soy milk=rice milk/chicken broth, margarine=Spectrum shortening, omit Soyatoo whipped cream, and make sure all of your ingredients (ie chicken broth, or any fillings you are choosing to use) are soy free.