Vegan Gluten-Free Crepes

Instructions

1. In a large mixing bowl, whisk together the oat flour, tapioca flour, corn starch, baking powder, salt, and sugar.
2. In a separate bowl, combine the oat milk and sparkling water.
3. Gradually add the liquid mixture to the dry ingredients, whisking constantly to avoid lumps. The batter should be smooth and relatively thin.
4. Let the batter rest for about 10 minutes to allow the flours to absorb the liquid and the bubbles from the sparkling water to incorporate into the batter.
5. Heat a non-stick crepe pan or a regular frying pan over medium heat. Lightly grease the pan with a small amount of coconut oil.
6. Pour about 1/4 cup of batter into the center of the pan, then quickly tilt and rotate the pan to spread the batter in a thin, even layer.
7. Cook for about 2-3 minutes, or until the edges start to look dry and the bottom is lightly golden.
8. Carefully flip the crepe and cook for another 1-2 minutes on the other side.
9. Transfer the cooked crepe to a plate and cover with a clean kitchen towel to keep warm.
10. Repeat the process with the remaining batter, lightly greasing the pan with coconut oil as needed between crepes.
11. Serve the crepes warm with your choice of sweet or savory fillings. For sweet options, try fresh fruits, vegan chocolate spread, or maple syrup. For savory, consider hummus, sautéed vegetables, or vegan cheese.
12. If not serving immediately, you can stack the crepes with parchment paper between each one and store them in the refrigerator for up to 3 days. Reheat gently before serving.