Pancakes or crepes? If you chose crepes, this is the best recipe for easy gluten-free crepes with warm berries and carob sauce you need to try!
These gluten-free buckwheat crepes are so easy to make. It only contains 3 main ingredients, and they are so good!
Making wheat-free crepes was never easier. Buckwheat flour can substitute regular flour very easily in this recipe.
If you are struggling to make good flourless crepes, this is the most perfect recipe for you.
Why you will love these gluten-free crepes with warm berry compote and carob sauce
- Vegan – These crepes are perfect for your vegan friends or family members! But these gluten-free crepes are suitable for everyone, not only for vegans/vegetarians.
- Gluten-free – These crepes are naturally gluten-free.
- Easy to make – The full recipe is so easy and very simple to make!
- Very simple - This recipe is so simple to make.
- With carob - This dish contains carob sauce which is similar to chocolate, but more fruity and sweeter!
- 100% delicious
Does carob taste like cacao?
The carob can be used instead of cacao powder in many recipes, however, carob doesn't taste like cacao or chocolate. It has a sweeter mild taste with fruity undertones.
However, if you are allergic to cacao, or if you want to try something new, carob is a great choice!
- Buckwheat flour - This is by far the best flour to make gluten-free crepes.
- Brown sugar - Brown sugar is way better than the regular one, at least in the taste aspect. But feel free to use whatever powdered sweetener of your choice.
- Soy milk - Soy milk is the creamiest. I love to use soy milk in many recipes including these crepes.
- Frozen berries - This is our main ingredient for this berry compote. You can use whatever berries you have or you can use berry mix from a store.
- Brown sugar - Berries tend to be sour, so adding a little sugar will help!
- Carob powder - This is out star of this recipe. Carob powder is very nice, smooth, and sweeter than regular cacao powder.
- Soy milk - To make this sauce creamy, you have to add soy milk.
- Date syrup - You can sweeten up this sauce with any liquid sweetener of choice, but I chose date syrup because of the rich taste and nice sweet undertones.
POSSIBLE INGREDIENT SUBSTITUTIONS
This recipe is easily customizable. Here are some ideas:
- You can replace soy milk with any plant-based milk.
- Brown sugar can be easily replaceable with any type of powdered sweetener.
STEP BY STEP INSTRUCTIONS
Step 1: In a large bowl combine buckwheat flour, sugar, and soy milk. Whisk until there are no lumps of flour, and the batter is smooth and creamy.
Step 2: Preheat your non-stick pan on high heat. Cook the crepes from both sides until golden from both sides.
Step 3: Meanwhile, cook the berries with sugar in a small pot for about 5 minutes.
Step 4: Lastly, in a cup combine carob powder, soy milk, and date syrup. Combine until creamy and smooth.
Serve the crepes with warm berry compote and carob sauce. Enjoy!
These homemade gluten-free crepes with warm berry compote and carob sauce are so delicious. They are very easy to make and so simple. Serve them for a fancy breakfast or healthy dessert.
Serve these gluten-free crepes with berry compote and carob sauce. You can also add fresh berries or your favorite fruits.
Store these crepes in the fridge for up to 2 days. You can reheat them on a non-stick pan from both sides easily.
I don’t recommend freezing them because it might change the consistency.
What are gluten-free crepes made of?
Gluten-free crepes can be made out of different types of gluten-free flour. You can create gluten-free crepes with buckwheat flour, oat flour, a combination of rice and buckwheat flour, etc.
In this recipe, I used only one type of gluten-free flour - buckwheat flour.
Buckwheat flour works amazingly in many recipes, including crepes, pancakes, or even bread.
Crepes are originally made out of basic ingredients, including flour, eggs, sugar, and milk. In this gluten-free and vegan version, I created crepes out of simple 3 ingredients - buckwheat flour, sugar, and milk. Super easy, right?
Does buckwheat flour have gluten?
The short answer is no! Buckwheat flour doesn't have gluten, despite its name.
Buckwheat is naturally gluten-free and very delicious.
You can create many recipes with buckwheat, including sweet or savory. It is a perfect main or side dish.
Buckwheat flour has such a nice consistency, that's why I highly suggest trying it when you are gluten-free!
MORE VEGAN & GLUTEN-FREE SWEET BREAKFAST IDEAS:
You can find the full recipe in the video!
Easy gluten-free crepes with warm berry compote and carob sauce
- 1 cup buckwheat flour
- 2 tbsp brown sugar
- 1 cup soy milk + 4 tbsp
- 1 tsp vanilla * optional
- 1 cup frozen berries
- 2 tbsp brown sugar
- 2 tbsp carob powder
- 2 tbsp soy milk
- 1 tsp date syrup
- In a large bowl combine buckwheat flour, sugar, vanilla, and soy milk. Mix until there are no lumps of flour visible.
- Cook each crepe on a non-stick pan from both sides until golden.
- Meanwhile, cook berries in the small saucepan with sugar for about 5 minutes.
- Lastly, in a smaller cup combine carob powder with soy milk and date syrup. Whisk with a fork until creamy and smooth.
- Serve the crepes with warm berry compote and carob sauce. Enjoy.
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This post was created on 27.2. 2020 and updated on 6.5.2022.