Gluten-Free & Vegan Crepes

No matter how you'll celebrate Valentine's Day this weekend (or if you don't celebrate it at all), these crepes are so delicious they are worth sharing with your loved ones! It's always a good time to cook a special breakfast or brunch for yourself, to enjoy a slow sunday at home and relax.

This recipe is vegan (as usual) and free from gluten; it wasn't easy to get the right classic crepe texture using gluten-free flours but after a few attempts I finally got it! Choose your favorite filling: melted chocolate, coconut whipped cream, yogurt...and use as many toppings as your heart (and stomach) desires! ;-)

Happy weekend everybody!

Classic vanilla crepes (GF, V)

1/2 cup rice flour.
1/2 cup oat flour.
1 tablespoon potato starch.
1 1/2 cups unsweetened almond milk.
1/2 cup unsweetened soy yogurt.
1 tablespoon coconut sugar.
1/2 teaspoon pure vanilla bean powder.
Coconut oil, for greasing the pan.
- To serve:
Creamy coconut yogurt.
Pure maple syrup.

In a large mixing bowl sift in the rice flour, oat flour, potato starch, coconut sugar and vanilla. Mix well using a wire whisk and set aside.
In a medium bowl vigorously whisk together the soy yogurt and almond milk until frothy. Pour into the dry mixture and mix until a soft batter forms; it should be quite liquid and lump-free.
Preheat a crepe pan (or a large frying pan) and lightly grease with coconut oil (I recommend deodorized organic coconut oil). Cook crepes on medium heat until they look light golden, be careful not to overcook them or they'll turn out crispy; remember we want soft, pliable crepes.
Depending on the size of your crepe pan you'll need more or less batter per crepe, it is very important that the batter covers the whole surface of the pan. You'll get approximately four crepes.
Serve warm, accompanied with creamy greek-style coconut yogurt, fresh berries and other toppings such as pure maple syrup and/or organic confectioner's sugar.