I am so excited to share this recipe with you today! I am guest posting today for Angela over at Canned-Time. I love Angela's blog and all of her amazing recipes. She is truly creative. I have tried to make vegan, gluten-free and oil-free crepes several times. The same issues kept arising...wrong texture or falling apart. After all, traditional crepes are nothing but eggs and milk basically. Well, these Sweet Chocolate Crepes are vegan, gluten-free, oil-free, dairy-free, egg-free and grain-free!
I was making the same mistake by using oat flour and just wasn't loving the texture of them. However, I discovered a new ingredient that has been the trick and has been an awesome find in my gluten-free baking. I recently have purchased both potato flour and potato starch...yes, they are both VERY different. Potato flour is basically the whole potato dried and ground, whereas potato starch is just the root dried and ground.
After, baking a few different things with potato starch, I have fallen in love. It imparts no weird flavor, tastes like all purpose flour, and gives a light, tender effect similar to cornstarch.
These are awesome and have the texture just like the egg-filled ones. They even fold over and hold their shape. The key is making sure they are cooked well on the first side, slightly crispy, before flipping and to fill them as soon as you remove them from the pan and then folding over the sides while it is still warm, and it holds the shape that way. Just like in the photo, no tricks were done!
Feel free to use any fillings you like. For my hubby and daughter, I used strawberries and bananas, but you could also do blueberries, cherries, etc. and topped them with cocoa nibs.
For a dessert-like crepe, I also made some filled with sliced almonds and chocolate chips.....WOW. It is truly like dessert!
So, is your mouth watering yet? Good.
GO HERE to get the actual recipe for these to-die-for, crazy-like-traditional Sweet Chocolate Crepes, since this is a guest post! And please, please come back HERE to leave me feedback after you make them!
Tip: I don't have a crepe pan and I know most of y'all probably don't, so no worries there. However, if you use a crepe pan or large frying pan, you will get 4 large crepes. If you use a small frying pan, you will get 8 crepes, which I actually preferred. Pour a 1/2 cup batter for the large ones and a 1/4 cup batter for the small ones.