Matcha Crepe with Strawberry Filling

I always thought of crepes as fancy, but they are actually super easy! Maybe it was the French name, or how amazing they look when plated, but they aren’t complex. It turns out with a modern blender and just 5 ingredients, you can make an easy gluten free crepe!

That being said, there are a few tricks. Mainly you need the right pan and the right flipping technique.

As far as the pan goes, we used a non-stick 10-inch pan and it worked quite well. I personally wouldn’t want them to be any larger than that. That size fits a good amount of filling and it wasn’t too large to flip with our standard spatula.

When flipping these, they should easily come off the pan, the edges will curl up when it’s time to flip. It might take some work to find the perfect heat level, but once the temperature is set, flipping these is an easy task.

Also, be careful which alternative milk you use! Some hold up much differently than others. Originally we tried to use hemp milk, but it foamed up and became too frothy when blended. We had good luck with coconut milk and hazelnut milk. There are probably many others that work well, so feel free to experiment!

Keep your matcha on your crepes, not the floor,
Your favorite alternative chefs, K & T

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Matcha Crepe with Strawberry Filling

Prep Time 10 minutes

Cook Time 35 minutes

Servings 5 10-inch crepes

Ingredients

Crepes

• 3/4 cup white rice flour
• 1 1/2 cup non-dairy milk
• 1 tbsp ground flax seeds
• 1 tbsp maple syrup
• 1 tsp matcha powder
• pinch of salt

Filling

• fresh strawberries sliced
• 1 can of full-fat coconut milk chilled & cream only
• 2 tbsp maple syrup

Instructions

Crepes

1. Warm up a non-stick 10-inch pan (or comparable skillet) over medium heat.
2. In a blender, add the rice flour, non-dairy milk, flax seeds, syrup, matcha powder, and salt. Blend on high for 2 minutes.
3. Grab the pan by the handle and lift it off the heat. Carefully pour in enough batter to cover the bottom in a thin layer. Tilt the pan to swirl the batter as needed, then gently set it back down on the stove.
4. Cook until the sides curl up, about 3 minutes, then it’s ready to flip. Cook the other side for another 3 minutes, then remove from the pan and set aside.

Filling

1. In a large bowl, add the coconut cream and maple syrup. Using a whisk or a mixer with a whisk attachment, beat until stiff peaks form. Be careful not to over mix.

Plating

1. Feel free to plate however you want! We laid down a crepe and spread the coconut cream on 1 half, then added the strawberry slices on top and folded it in half, then half again.