Listen up people. I have made what I once believed to be impossible. No scratch that. I have absolutely nailed it. Gluten-free vegan crêpes, made without any oil, white flour, starches or sugar. Have a seat and allow me to tell you the story behind this fabulous dish.
In Norway we eat crêpes all the time, except we have a different name for it. We have fondly named it pannekaker. It has similar names in the other Scandinavian countries as well, called pannkakor in Swedish and pandekager in Danish. Directly translated this would be the equivalent of pancakes, however it does not refer to the thicker American version.
Growing up, we would always eat pancakes along with homemade tomato soup. Or rather we would be force-fed the soup before we were allowed to feast on the delicious pancakes. It was a set rule that we had to eat at least one full bowl of soup before we could start on the dessert. It was our parents way of making sure we got more vegetables into our diet. As a child this was naturally incredibly annoying, but now as I have gotten older the thought of eating pancakes without homemade tomato soup is almost unbearable. This rule only applied when we were having it for dinner of course so if you are among those who eat pancakes for breakfast, just cook it up and dig in.
Because of my family’s obvious love for pancakes, I have attempted time and time again making it. Each batch was just as impossible to work with as the previous one, and eventually I just gave up and put the idea on the shelf for a while. I figured it was just impossible to create a batter that would make the pancakes thin and flexible enough without it ripping and tearing. Lo and behold, I was wrong.
This recipe was actually created by an accident. I was making waffles for my father’s birthday brunch when my waffle iron decided to play hide and seek. I was in such a hurry to get everything ready that I decided to abandon the search for the iron and just make it as pancakes instead. Due to my unfortunate experiences with making thin pancakes I added in more flour and went with the thicker American version for the party. However on the last cup of batter, I wanted to see if I had better luck this time and therefore added in water until the right consistency. Amazingly enough, it actually worked. Immediately the next day I remade it, making a larger batch and I was beyond satisfied. The recipe contains some components that is usually found in waffles, but I still found it to be incredibly tasty additions. They are listed as optional ingredients though, so you can by all means skip it.
As for fillings, my all-time favorite way of eating crepes has always been with a large spread of raspberry jam. Just scoop in a big dollop right in the middle, roll it up and enjoy. I included a really simple recipe for raspberry jam below as well.
You can however choose whatever you are in the mood for. I will probably upload separate recipes for Homemade Nutella Crêpes, Savory Crêpes, etc, but until then feel free to try the raspberry version in this post. You can also check out the recipes for High-Protein Vegan Nutella and Soy-Free Vegan Nutella if you want to give nutella crêpes a shot before I publish the recipe for that.
- 3 cups plant-based milk
- 1 cup dates
- 1 cup brown rice flour (or buckwheat flour)
- 1/2 cup raw cashews
- 2 tbsp ground flaxseeds + 4 tbsp water
- a pinch of Maldon salt
- 1 tsp ground cardamom (optional)juice from 1 lemon (optional)
- Place the ground flaxseeds and water together in a small bowl and allow this to sit for 10 minutes. Meanwhile, place the cashews, dates, lemon juice and 2 cups of milk together in a larger bowl, also soaking it for 10 minutes, making it easier to blend. Once that is done stir both mixtures together and blend until completely smooth, either using a hand blender or a regular stationary one.
- Mix in the other ingredients, adding the remaining 1 cup of milk gradually. The batter should be noticeably thinner than waffle batter. If you want to ensure that it is completely smooth, feel free to run this another round in the blender.
- Now comes the trickier part. Heat up a non-stick pan on medium heat. It has to be properly heated before you start making the pancakes. Pour just enough of the batter in to barely coat the bottom of your pan. If your batter is too thick you can stir in a little bit water. I used about a half cup of batter per pancake, and I have to swirl the pan around fast to get it to spread nice and even. Cook for about 2 minutes on each side until golden brown. Make sure it is completely cooked through before you flip them, and do so carefully to avoid it from ripping.
Place the pancake on a plate and cover with a kitchen towel while making the remaining pancakes. Serve warm, along with whatever condiments you want. I used the raspberry jam listed below.
- 2 cups frozen or fresh raspberries
- 1/2 cup pitted dates
- a pinch of Maldon salt
- Simply add the raspberries and dates into a food processor, pulsing until you have a completely smooth sauce. If your raspberries are frozen carefully heat them up in a pot before doing so. If you add in a squeeze of lemon juice, this will keep in the fridge for at least 2 days.
Have a lovely day and enjoy your crêpes (with a clean conscience)!