Crepes have never been my favorite. Pancakes are much more to my taste. These may change my mind…
These are light, spongy, and have a slight vanilla flavor. They’re easy to make. Just put seven ingredients in a blender and whirl it up. Wait until you see what’s inside…
After seeing Oh She Glows’ amazing two-ingredient chocolate frosting, I decided to make it for the filling. Whoa. I used the same method, but I believe my coconut milk can was a dud. We all wish we had that Ladycake finesse.
Even though it didn’t turn out as “whipped” as I had hoped, the filling was still delicious, especially when topped with blueberries.
Green tea crepes with coconut white chocolate filling, blueberries, and STRAWBERRY Sauce = magic in the mouth.
This batch was made with a friend one morning. We ate them delightfully while muttering’mmmmm’s’ and ‘aaahhhhhh’s’ between each bite. The light, fluffy muffins were irresistible and would make a great breakfast for a girls’ brunch. Oh my.
They may not be dairy-free, but they are gluten-free and very light. The ingredients are also very simple (e.g., only seven ingredients).
I added green tea to my diet because I enjoy the taste of it, and I find it healthy. If you don’t want to use green tea powder, leave it out or substitute it with another flavor. The white chocolate, blueberries, and strawberry sauce were enough to give the cake a lot of flavor.
You can’t even tell that these crepes are gluten-free. The texture is perfect.
They reheat extremely well on the second day. I was surprised at how delicious my leftovers tasted, especially because gluten-free foods can sometimes be off when heated. This was not the case. These crepes are a sure-fire winner! What are you still waiting for? What are you waiting for?
Ingredients
- Two medium eggs
- 2 Tbsp Butter (melted/ dairy or non-dairy).
- I used organic sugar, so I used 1 1/2 tbsp.
- 1 1/4 cup gluten-free flour blend
- 1 1/2 tsp matcha (green tea) powder
- Milk (any type): 1 cup
- 1/2 tsp pure vanilla extract
Instructions
- Blend all ingredients in a blend until smooth. Heat a small, non-stick skillet on low heat.
- Spray the bottom of the pan with non-stick spray. Pour enough batter to cover the bottom. Rotate the batter to coat it evenly. You won’t need much (about 1/4 of a cup, as per the original recipe).
- Cook for 1-2 minutes or until the top appears dry and the edges are brown. Flip carefully using a butter knife to loosen the edges and flip it in a single swift motion.
- Transfer to a serving platter and cook for another minute on the other side. To keep crepes fresh, place sheets of waxed paper between them. The crepes should come out 10-12, depending on the size of your pan.
- Serve warm with blueberries and strawberry sauce.
- Store crepes in an airtight Ziploc bag or container with plastic wrap or waxed paper between them. The next day, it will reheat nicely.