I had several failed attempts in making crepes without eggs AND gluten, but I finally did it with this recipe! And the best thing is that it doesn't use any crazy ingredients - all of them are available in supermarkets.
Allergens: - | Preparation time: 30 min | Portions: 8 | Complexity: easy
Ingredients
2 cups gluten free mix flour (i.e. Schar, NutriFree, ...)
1/2 cups buckwheat flour
1/2 cups flax flour (finely grinded flax seeds)
1 tsp baking powder
2 packs vanilla sugar
pinch of salt
4 cups water
3 cups plant milk
Preparation
Put all the dry ingredients in a large bowl, then add water and milk and mix well. You can also use a hand mixer.
Leave the batter for 5 minutes for the flax to thicken it.
Heat the pan until really hot and grease it with a little oil. Continue baking in the classic way. I usually grease the pan after every second crepe, just in case.
Sometime after I used half of the batter, I added another 2-3 tablespoons of water because I realized that it had thickened with time.
When it's done, fill the crepes with your favorite spreads and enjoy!
Notes
I used cup that's 250ml big and got almost 30 crepes. You can adjust the size of the cup to your wishes and keep the same ratio of ingredients.
