This very easy Vegan and Gluten-Free Crêpes recipe is great for breakfast, dinner or even for a light lunch on the go! We promise that you will fall in love with it!
Preparation time: 5-10 mins per crêpe.
Difficulty: Very Easy
1- Put the tapioca flour, garbanzo flour and water in an empty glass jar.
2- Shake the mixture firmly so all the tapioca and garbanzo flour is dissolved in the water.
3- Add the Kala Namak, turmeric and black pepper and shake the solution again.
4- Rub a pan’s surface with olive oil and let it heat.
5- Pour a part of the mixture on the pan, spread it to form a circle and let it cook till you can flip it without any effort.
6- Flip it once it’s east to do so and let the other side grill for about a minute, then flip it again to the initial side up.
For the Labneh Crêpe:
1- Mix Ada’s Vegan Labneh with Dried thyme leaves.
2- spread it on the crêpe and fold it in half.
3- Serve Hot.
For the Mozzarella Crêpe:
1- Cut Slices of Ada’s Vegan Mozzarella and put them on the crêpe.
2- Wait for around 1 minute, then flip the crêpe for the Mozzarella to grill for around 2 minutes.
3- Flip it again, fold it and serve it hot.
For the Baby Edam Crêpe:
1- Grate Ada’s Vegan Baby Edam on the crêpe while it’s still on the pan.
2- Let it grill for a while, then fold it in half and serve it hot.
Ada’s Products used