Simple 3 ingredient vegan crepes with different gluten-free flour options for versatility.
*See notes above recipe for alternative flours.
**If making a double batch, I found it helpful to add another ½ a cup of milk to the blender to thin the batter out a little.
***Because I use ground flax seed in the batter, usually by the time you get through the first ⅔ of the batter (unless you're a super fast crepe maker ;) ) the remaining batter thickens a little. That's because flax gets gel-like when sitting in a liquid. So I keep my batter in the blender from the get go -- just pour it into the pan straight from there. Then when it seems like the batter is a little too thick I just add a tiny splash more milk and blend quickly once again to thin out the batter. Then carry on crepe-making as normal... If you choose not to thin it out you'll just end up with slightly thicker crepes -- they'll still be just as delicious though! You can make these without the flax as well by the way, but the crepes are a lot more delicate and require more delicate handy-work while making... I find the flax version a lot more versatile and fast.