Super fluffy crêpes (vegan, low histamine)

30 minutes For 6 crêpes Ingredients: 2 cups spelt flour (240g), 1 cup water (240ml), 1 cup plant milk (240 ml), 1/8 cup coconut sugar (30g), 1 tbsp coconut oil (melted) or apple sauce, 1 tsp baking powder replacement, 1/2 tsp ground vanilla,
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Super fluffy crêpes
(vegan, low histamine)

6. July 2017


For 6 crêpes

2 cups spelt flour (240g)

1 cup water (240ml)

1 cup plant milk (240 ml)

I mostly use rice milk

1/8 cup coconut sugar (30g)

Or an alternative sweetener of your choice

1 tbsp coconut oil (melted) or apple sauce

1 tsp baking powder replacement

Or normal baking powder

1/2 tsp ground vanilla

Or vanilla extract

Preparation time:

30 minutes





Add the spelt flour, coconut blossom sugar, vanilla and baking powder to a mixing bowl and mix well


Slowly add the plant milk and the water to the dry ingredients and mix with a snow bean to get a smooth dough (it is liquid). Add the coconut oil or the apple sauce and let the dough rest for a short time


Lightly coat a pan with some coconut oil and heat it at the highest level. Then reduce the temperature to medium heat


Place a small trowel full of dough in the center of the pan, lift the pan and move slowly in circles to spread the dough. You can also use a silicone spatula


Bake the crêpe for about 2 minutes, turn and bake again for 2 minutes from the other side. Use the rest of the dough exactly the same way


Arrange the finished crêpe on a plate, roll, fold, fill, and decorate



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