Vegan, Gluten Free Crepes
My son, Elliot, made me some vegan, gluten free crepes today. He made a bunch of them and I froze some for another day. I did eat one with soy swiss cheese. It was yummy.
These crepes are made with buckwheat flour, soy milk and linseed mixed with water as the egg substitute. They were cooked in coconut oil, in a crepe pan. They can be filled with fruit, veggies, almond or soy cheese, etc. They make a wonderful meal, anytime. The buckwheat flour makes them quite brown in color. I think next time I will smother them in vegan hollandaise sauce.
