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2 – Gluten free Crepes

 

Pumpkin,Potato Crepes.
Pumpkin,Potato Crepes.

Ingredients:-

1/4 cup cilantro leaves chopped

1 potato shredded

1/2 cup pumpkin shredded

1 cup gluten free wheat flour

1 1/4 cup pure water

1 tsp himalayan salt

Dash of pepper

Method

In a mixing  bowl, combine all  the ingredients and  mix well. Heat oil in a 10-inch nonstick pan pour batter into centre . Lift and tilt pan to evenly coat bottom. Cook until top appears dry , turn and cook 15-20 seconds longer. Remove to a plate.

You can roll this crepes with any mixed shredded veggie you love !

You can also try this Chilli crepes organic mixed veggie rolls.

Chilli crepes organic mixed veggie roll.
Chilli crepes organic mixed veggie roll.

Ingredients:

1 cup gluten free wheat flour

1 1/4 cup pure water

1 tsp himalayan salt

1 tbsp red hot chilli power

Veggie for wrap:

Purple cabbage-shredded

Carrot-shredded

Jicama-shredded

Alfalfa sprouts

Cherry Tomato

Method

Combine all  the ingredients in a mixing bowl and  mix well. Heat olive oil in a 10-15 inch nonstick pan pour batter into the center of pan.

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Cook the crepe until the underside is lightly browned, about 30 seconds. Using a small metal spatula , lift the edge of the crepe, quickly grasp it with your fingers and flip. Cook until the second side is lightly browned, about 20 seconds longer. Slide the crepe onto a plate.

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If serving immediately, fill mixed shredded veggie and roll the crepe cut half.

 

 

 

 

 

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Copyright 2011 Veganlogy
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Bernice Shak
Bernice Shak is a strict vegan for more than 18 years. I love to cook and share my recipes. My elder son, Joshua created this website for me as my birthday present for recipes sharing purpose. Meanwhile, my second son, ChenLin who loves photography, he helps me shoot all the amazing recipes photos. I am really enjoying this. Subscribe to Newsletter
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