Classic Crepes (Gluten & Dairy-free )

White chocolate and cranberries are a perfect flavour combination. And what better way to combine these two flavours than merging them into a soft, chewy and incredible moreish gluten-free cookie. But do you want to know what makes these cookies even better? They use vegan white chocolate chips meaning that those on diary-free diets no longer have to miss out. Plus, this cookie dough can be baked from frozen allowing you to have a secret stash of freshly bake cookies whenever the craving's kick in.

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Ingredients you'll need

I always recommend using the best quality ingredients and sustainably sourced when possible. Also, if this is your first time cooking gluten-free for someone with Coeliac disease, I always recommend checking the ingredients label before using because Gluten can sneak into recipes when you least expect it. Below is each ingredient you will need:

• Almond milk - I tend to always cook with the gluten-free plain flour blend from Doves Farm FREEE foods. A blend which contains rice flour, potato starch, tapioca starch, maize flour and buckwheat flour.

• Eggs - I use xanthan gum to replace the elasticity that gluten provides in normal cookies. You can omit it from the recipe if your gluten-free flour blend already contains it or if xanthan gum doesn't work for your diet.

• Gluten-free flour - I tend to always cook with the gluten-free plain flour blend from Doves Farm FREEE foods. A blend which contains rice flour, potato starch, tapioca starch, maize flour and buckwheat flour.

• Vegan unsalted block butter - You need a fat that will stay solid when cool which is why I use a vegan block butter in this recipe instead of oil. Thankfully, there are plenty of dairy-free and vegan unsalted block butters available to buy from most major supermarkets these days.

• Salt - Never be afraid of adding salt to your baked goods as salt helps enhance flavour, plus our bodies need small quantities of salt to survive.

Frequently Asked Questions

I want to make sure everyone can cook great gluten-free cookies at how so I've put together a few frequently ask questions below. However, if you don't see the answer to a particular question you have. Feel free to send me a direct message or leave your question in the comments section below, I try my best to answer every question.

Can I make these crepes nut-free?

Yes you have to use dried berries in this recipe. Frozen will be too wet for the cookies meaning the balance between wet and dry ingredients will be off. And freeze dried berries while delicious and full of flavour will be too hard for the chewy texture wanted in this recipe.

Can I make these without eggs?

This recipe use cranberries as the combination of cranberry and white chocolate is a classic. However, any dried berry will do. Dried strawberries work exceptionally well.

What gluten-free flour blend do you recommend for these crepes?

This recipe use cranberries as the combination of cranberry and white chocolate is a classic. However, any dried berry will do. Dried strawberries work exceptionally well.

What do you typically serve with crepes?

This recipe use cranberries as the combination of cranberry and white chocolate is a classic. However, any dried berry will do. Dried strawberries work exceptionally well.

Can I make these classic gluten-free crepes vegan?

As egg is one of the key ingredients in this recipe, these crepes aren't vegan. While I am sure there are plenty of vegan crepe recipes online. I have never experimented with creating vegan crepes so can't recommended any edits to this recipe or sources for an alternative vegan recipe.

How do I store these gluten and dairy-free crepes?

To keep them fresh, I recommend storing the cooked gluten and dairy-free cranberry and white chocolate chip cookies in an air-tight container for up to three days. You can keep the raw cookie dough in the fridge for up to 48 hours before baking which helps it mature in flavour.

Can I freeze these crepes?

You can freeze the cooked crepes for up to three months in a air tight container. Before allow to completely thraw before reheating. However, as crepes are very delicate you can risk tearing them in the process. Plus as crepes are so quick and easy to make I feel it's better to just make them when you need them.

Recipe

Here's my recipe for this classic french treat that's 100% gluten and dairy-free!

Serving: Approximately 20 cookies

Prep time: 40 minutes

Cook time: 15 minutes

Ingredients

• 200ml almond milk

• 2 eggs

• 150g plain white gluten-free flour

• 25g melted vegan block butter

• A pinch of salt

Method

1. Measure out the 200ml of almond milk into a measuring jug.

2. Add the 2 eggs to the milk and whisk until combined.

3. Next melt the 25g of vegan block butter in the microwave.

4. While the butter is melting add the flour to the almond egg mixture.

5. Whisked until combined before whisking in the melted butter.

6. Allow the batter to rest in the fridge for 30 minutes.

7. Grease a non-stick pan with a little butter and heat to medium-high.

8. Once hot pour the batter into the center of the pan before swirling it around the pan quickly, create a thin layer of batter over the surface.

9. Cook for 1-2 minutes on each side until slightly golden and easy to slide off the pan. Repeat these two steps with the remaining batter.

10. Serve with you favour crepe toppings such as: lemon and sugar, berry compote, chocolate spread, cinnamon sugar, ham and cheese, or spinach and egg.

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