Can you imagine a more stunning brunch than these summer crêpes? Deliciously tangy and lusciously sweet, rhubarb and strawberries are the best of friends.
Prep: 10 mins + 1 hr refrigeration| Cook: 15 mins | Serves: 6
Gluten-free, dairy-free, and entirely eggless, whip up these French crêpes for a délicieuse brunch with friends or treat your family to a vegan feast. Crêpes are lighter, thinner and crispier than their pancake cousin, and make the best of bedfellows with sweet jammy toppings and creamy almond yoghurt.
We’ve used a white flour blend to create a traditional vanilla flavoured crêpe, although you could easily substitute buckwheat to impart an earthy, nutty taste. If possible, use a well-seasoned cast iron skillet, like those from Le Creuset, to create crisp caramelisation. A heavy skillet will also ensure consistent heat resulting in an evenly cooked crêpe.
Elevate these crispy almond crêpes to showstopping status by pairing with our Vanilla Crème Anglaise and a light sprinkling of crushed pistachios. The sweet and salty flavours balance out the tart rhubarb. To achieve a perfect crêpe, the batter needs to be just right, so consider your first crêpe a prototype. If the test crêpe is too thick or too thin, adjust the batter by gradually adding flour or water. In France, it’s actually tradition to discard the first crêpe.
Tip: Both the roasted and stewed rhubarb can be cooked a day ahead— the flavours will intensify overnight.
- 1 cup gluten-free flour blend
- 1 1/2 cups Almo Milk
- 1 tsp vanilla essence
- 1 tsp maple syrup, optional
- 1 tsp coconut oil, for greasing
- Up to 1/3 cup of additional water
Roasted Maple Rhubarb & Strawberries
- 1 cup rhubarb, chopped
- 1 punnet strawberries, cored and halved
- 1/4 cup maple syrup
- 1 cup rhubarb, chopped
- 1/2 cup apple juice
- In a large mixing bowl, add all crêpe ingredients, except water, and whisk together until completely smooth. Cover and rest for 5 minutes.
- While the crepe mixture is resting, preheat the oven to 180°C and prepare a baking tray.
- In a medium mixing bowl, combine rhubarb, strawberries, and maple syrup. Then stir together to coat the fruit in maple syrup, transfer to the baking tray and roast for 15-20 minutes.
- To make the stewed rhubarb, place chopped rhubarb and apple sauce in a saucepan and cook, stirring occasionally over low-to-medium heat until the rhubarb softens, and a sauce develops, 8-10 minutes. Set aside.
- For the crêpes, heat oil in a skillet over medium heat. Add a quarter cup of batter and quickly swirl around to cover the entire skillet base. Cook until the edges start to curl up and away from the skillet, about 1 minute. Carefully flip using a rubber spatula, and cook very briefly on the other side, about 20 seconds.
- Taste crêpe and adjust batter as needed, by adding additional water or flour. Repeat the cooking process for remaining crêpes.
- Serve on a plate with a dollop of vegan ice cream. Drizzle with stewed rhubarb and top with roasted maple rhubarb and strawberries.