Is that a typo? Pan-crepes? Nope! This is the delightful hybrid of both a pancake and a crepe! This crepes recipe packs 6 grams of protein in each serving and has tons of great vitamins as well. Plus they’re thin enough to make mini fruit burritos if you wanted to.
Top this gluten free crepes recipe with just about anything!
Personally, I’ve always been a fan of the pan-crepes play on words, but these also happen to take all the best qualities from crepes and pancakes. They’re durable, so feel free to top them with strawberries, blueberries, chocolate chips, nuts, seeds, or whatever your little heart desires. Personally, I love chocolate chips and strawberries with a little drizzle of honey on top. Mmm, mmm, mmmmm!
Sometimes gluten free and vegan recipes can be a little crumbly or…well, wimpy and pitiful, so I worked with this pan-crepes recipe for quite a while until it held itself together right. Therefore, if you’re more inclined to make little crepe burritos, they’re up for that too.
How was your guys’ Fourth of July?
I’m hoping it was cooler than it was here in Tempe. It was upwards of 106 degrees (Real Feel: two million degrees lol). A friend and I made shish kabobs on the grill and we nearly melted into a puddle while they were cooking. We brought some drinks out with us to cool off and the ice melted in less than 10 minutes….what fresh ‘ish is that! But the shish kabobs tasted delicious, so I’d say it was worth it! Dehydration the next day…not so much. And that is why God made Sunday a day of rest (and
To give you an idea of how hot we’re talking here, we brought some ice cold drinks out with us to cool off and the ice melted in less than 10 minutes….what fresh ‘ish is that!? Luckily, our citrus marinated shish kabobs tasted delicious, so I’d say it was worth it! Dehydration the next day…not so much. And that is why God made Sunday a day of rest (and Netflix.)
- 1/4 c. cashew meal (ground cashews)
- 2 Tbs. flax meal (ground flax seeds)
- 1 tsp. baking soda
- 1 tsp. baking powder
- 3 Tbs. coconut flour
- 1/4 c. + 1 Tbs. tapioca flour
- 1 Tbs. melted vegan butter -or- melted coconut oil
- 1 c. nondairy milk of choice
- 1 Tbs. lemon juice
- 1/2 Tbs. Truvia Baking Blend -or- 2 Tbs. sugar
- 1/2 tsp. cinnamon
- Heat your pan or griddle to medium-low (adjust lower if your pan-crêpes brown too quickly before the middle cooks through).
- Combine dry ingredients (cashew meal, flax meal, baking soda, baking powder, coconut flour, tapioca flour, sugar, and cinnamon) in a large bowl, making sure to whisk out any clumps of flour.
- Combine wet ingredients (melted vegan butter -or- coconut oil, and room temperature* nondairy milk) in a separate bowl. (*needs to be room temperature so the coconut oil doesn’t harden, feel free to warm for a few seconds in the microwave.)
- Mix the wet and dry ingredients (except lemon juice) until well combined. When there are no lumps, add the lemon juice and stir to incorporate.
- Make sure to oil your pan well before adding the batter in 2 Tbs. portions. The batter may need to be coaxed around so it will spread to 3-4″. Do not water down, or pan-crêpes will not cook all the way through.
- Each pan-crêpe needs about 2-3 minutes on each side, or until golden brown. Top with your favorite goodies and enjoy!
*I don't count calories. My recommendations on calorie counting and nutrition can be found here
If you happen to have a pancake pan like I do, that makes things so much easier. If not, just have fun with it. Practice makes perfect! And if you loved this recipe or know a friend that would be just as tickled by the word “pan-crepe,” share it, tweet it, or tag @sharingeverybite on Instagram. I’d love to see how creative you got with the toppings on this one…especially if you made adorable little pan-crepe burritos.