Recipe of Homemade Vickys Thin Pancakes/Crepes, Gluten, Dairy, Egg & Soy-Free

by Aferrera

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We hope you got insight from reading it, now let’s go back to vickys thin pancakes/crepes, gluten, dairy, egg & soy-free recipe. You can have vickys thin pancakes/crepes, gluten, dairy, egg & soy-free using 7 ingredients and 7 steps. Here is how you do it.

The ingredients needed to prepare Vickys Thin Pancakes/Crepes, Gluten, Dairy, Egg & Soy-Free:

  1. Provide 2 tbsp of milled flax or chai seed.
  2. Prepare 6 tbsp of water.
  3. Provide 158 g of brown rice flour.
  4. Get 120 g of oat flour.
  5. Get 3 tbsp of sugar.
  6. Provide 480 ml of water or thin milk such as plant or nut milk.
  7. Use 2 tsp of vanilla extract.

Steps to make Vickys Thin Pancakes/Crepes, Gluten, Dairy, Egg & Soy-Free:

  1. Mix the flax and first lot of water together and set aside for 15 minutes to become gelatinous.
  2. Mix the rest of the ingredients in a jug with a whisk, add the flax mixture in and chill (covered) in the fridge for a good 2 hours.
  3. Heat a frying pan to medium/low and spray lightly with oil. I use a piece of kitchen paper to take off the excess.
  4. Pour some batter in the pan so it's almost at the edge and cook until the underside is golden, around 2 minutes. Turn carefully with a thin fish slice/spatula. Half a cup / 120mls is a good quantity to use for each crepe.
  5. Cook on the other side for a minute then oil and wipe the pan again before cooking each crepe.
  6. If you don't chill the batter you won't be able to turn them in one piece and they'll end up in a mess like this. If you have difficulty just keep cooking over a low heat until the tops of the crepes are dry or put them under the grill to colour the top.
  7. These are great served warm simply with a squeeze of lemon juice and a sprinkling of sugar. You can also fill them with fruit and whipped coconut cream and roll them up. Delicious!.

I tried them on my crepe maker initially and that was a bit of a disaster as the batter didn't adhere to the surface. I was nervous to try them in an actual pan but they worked pretty well. Flavor was nice and worked for both savory or sweet. One of my favorite special breakfasts my mom would make on the weekends were crepes. She made sweet crepes with strawberries and made savory crepes stuffed with scrambled eggs and bacon topped with hollandaise sauce.

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