My ‘Breakfast In Bed-Festival’ this year is really just a sneaky way of sharing my favorite Vegan bloggers best breakfast recipes with you all and having a bit of competitive fun all the while. As I have said
too many lots of times before, I leave out for work in the pre-pre-dawn hours, more like the middle of the night for some, I’m sure. I don’t get the luxury very often to enjoy a wonderfully fresh home made breakfast to enjoy in the comfort of my home. So I’m hosting a little monthly highlight this year of the best of the best in healthy breakfast ideas for days when I am able to spend more time enjoying breakfast. I’ve asked 12 of the most creative, health conscious and economically minded bloggers to each share 1 breakfast that highlights both their own website and their own ingenuity for eating healthily, kindly and creatively. At year’s end, we’ll have a little vote on which month’s posting you all enjoyed the most and congratulate the winner with a few kind words and some prizes. There’s a Pinterest board you can follow to see how the event unfolds each month with all the recipes and news about my Breakfast In Bed-Fest and it’s participants.
This month, I’m welcoming Brandi from The Vegan 8 for the 4th ‘Breakfast In Bed-Fest’ entry!
Hi Canned Time readers, my name is Brandi and I’m the creator of the blog, The Vegan 8. I was super thrilled when Angela asked me to be a part of the “Breakfast in Bed” series. I love Angela’s blog and am excited to share a breakfast creation of mine with you all. My focus on my blog is dedicated to creating recipes with 8 ingredients or less. Basically, you would only need to purchase 8 ingredients to make each individual recipe, which most you probably have already in your pantry/fridge.
I am so excited to share this recipe with you today! 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. I was making the same mistake by using oat flour, which I use a lot in baking, and it just wasn’t giving the results I wanted. 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 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. For a dessert-like crepe, I also made some filled with sliced almonds and chocolate chips…..wow. I topped them all with cocoa nibs.
Sweet Chocolate Crepes (Gluten-free, Oil-free)
Who says you need eggs to enjoy delicious chocolate crepes? These crepes are not only gluten-free, but they are also oil-free and
grain-free. They are chocolatey and slightly sweet, which pairs so wonderfully with fillings such as bananas, strawberries or
blueberries. For a decadent crepe, fill them with sliced almonds and chocolate chips!
*Vegan, gluten-free, oil-free, soy-free
- 3/4 cup potato starch (108 g) (not potato flour or you can use corn starch)
- 3/4 cup almond flour (72 g)
- 1/4 cup tapioca starch (32 g)
- 1/4 cup + 2 Tbs. unsweetened cocoa powder (40 g)
- 1/2 teaspoon fine sea salt
- 1/4 cup pure maple syrup
- 2 tablespoons pecan butter (or you can use softened coconut oil or softened Vegan butter as well)
- 2 teaspoons vanilla extract
- 1 1/4 cups unsweetened almond milk
- Please note that crepes can take a little bit of practice to nail down the technique, so don't get frustrated. Usually by the 3rd one, you will have it down. The main issue is learning the proper heat to work with on your stovetop and being prepared ahead of time. A nonstick pan works best.
- Before you start cooking your crepes, it is imperative that you have your fillings ready and set aside. This way as soon as you remove the warm crepe off of the pan, you add your fillings (chopped bananas, strawberries, etc.) to the crepe and fold over the crepe while it
- is still warm, and it will hold shape that way.
- In a large bowl, combine the first 5 (dry) ingredients and whisk well. In a smaller bowl, combine the next 4 (wet) ingredients and stir well.
- Pour the wet into the dry ingredients and stir until well combined, for a good minute or so, until it thickens up some and is well absorbed. If it seems too thick, add just a tiny bit more almond milk.
- Set aside for 10 minutes.
- Use a crepe pan or a small frying pan (I used a small pan) over medium-low heat and let it warm up for a few minutes.
- Lightly sprayyour pan with nonstick spray. Do NOT skip the spray, or the crepes will stick to the pan and fall apart. Pour about a 1/4 cup of the batter into the pan and very quickly swirl the batter around the pan, so it coats the whole pan.
- Let it cook for about a minute or two, until the bottom has firmed up and a spatula/spoon can easily loosen the crepe. Carefully and quickly flip over the crepe and cook another minute. If your crepe is falling apart, that means it didn't cook long enough on the first side.
- I used pecan butter because it gives a buttery flavor to the crepes, but you could certainly use coconut oil or Vegan butter, softened, in place of it if you like.
- Make sure to use a thick oil though, so the batter doesn't become too thin.
- 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.
For a dessert style crepe, just add some of your favorite chocolate and sliced almonds/nuts to the crepe after removing from the pan. Immediately fold up the sides of the crepes and flip it over on the folded side and the warmth will seal it’s shape and the chocolate will quickly melt. Sprinkle with powdered sugar and extra almonds.
If you love the idea of 8 ingredient recipes, then be sure to follow my blog at The Vegan 8 and social media sites as well!
Thanks Brandi! I’d love to have someone bring me a beautiful plate full of these delicious crepes ♥
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