Gluten-Free Green Tea Crepes
Fluffy, light, gluten-free green tea crepes that require just 7 ingredients! The coconut white chocolate filling and simple strawberry sauce send these over the top.
Servings 4 (2-crepe servings)
Ingredients
- 2 medium eggs
- 2 Tbsp butter (melted // dairy or non-dairy)
- 1 1/2 Tbsp sugar (I used organic)
- 1 1/4 cup gluten-free flour blend
- 1 1/2 tsp matcha (green tea) powder
- 1 heaping cup milk (any kind)
- 1/2 tsp pure vanilla extract
Instructions
- Place all ingredients into a blender and blend until smooth. In the meantime, heat a small non-stick skillet over low heat.
- Once preheated, spray with non-stick spray and pour enough batter in to coat the bottom, twirling the batter around to evenly coat the pan. It won't take much (about 1/4 cup as original recipe is written).
- Cook for 1-2 minutes or until the top begins to appear dry and the edges brown. Then flip carefully by loosening the edges with a butter knife and flipping it over in one swift movement.
- Cook for another minute or so on the other side and then transfer to a serving plate. Place sheets of wax paper between crepes to keep fresh. There should be 10-12 crepes depending on the size of your pan (amount as original recipe is written // adjust if altering batch size).
- Serve warm with white chocolate coconut filling, blueberries, and strawberry sauce (recipes in notes).
- To store, place in an airtight container or Ziploc bag with sheets of plastic wrap or wax paper between each crepe. Will reheat well the next day.
Notes
*To make the white chocolate coconut filling: Add half an 11-ounce bag of white chocolate chips (make sure they're g-free) and half a 13.5-ounce can of full fat coconut milk (that's been well shaken) to a sauce pan over low-medium heat and whisk until melted and well incorporated. Then refrigerate until chilled.
*To make the strawberry sauce: Simply quarter 1 cup of strawberries and blend them with 1 Tbsp raw sugar. Pour into a saucer for serving.
*If the batter appears too thin, add a pinch of xanthan gum or more gluten-free flour. This will help thicken it up.
*Nutrition information is a rough estimate calculated without fillings or toppings.
*To make the strawberry sauce: Simply quarter 1 cup of strawberries and blend them with 1 Tbsp raw sugar. Pour into a saucer for serving.
*If the batter appears too thin, add a pinch of xanthan gum or more gluten-free flour. This will help thicken it up.
*Nutrition information is a rough estimate calculated without fillings or toppings.
Nutrition (1 of 4 servings)
Serving: 1 two-crepe servings Calories: 211 Carbohydrates: 28 g Protein: 4 g Fat: 8 g Saturated Fat: 4 g Sodium: 117 mg Fiber: 1 g Sugar: 5 g