Ingredients:

Crepes (makes 10):

• 1 cup Bob’s Red Mill Gluten Free All Purpose Flour (this is the BEST gluten free flour period and the texture makes it perfect for crepes - regular all purpose flour also works)

• 1½ dairy-free milk (I used almond)

• 2 tablespoons vegetable oil

• ¼ teaspoon salt

• 1 tablespoon maple syrup/agave

• 1 teaspoon vanilla extract

Filling:

Savory

• 4 oz mushrooms

• 2 cups spinach

• 1 avocado

• ½ onion

• balsamic vinaigrette

• ¼ cup cashews (soaked for a minimum of 30 mins)

• 1 teaspoon garlic powder

• ½ teaspoon garlic salt

• 5 fresh basil leaves or ½ teaspoon dried basil leaves

• ¼ cup almond milk

• salt to taste

• cooking oil

Sweet

• 1 cup blackberries

• 1 cup blueberries

• 1 tablespoon cornstarch

• 2-4 tablespoons sugar

• 1 teaspoon lemon juice

• pinch of salt

• your choice chocolate spread

• ¼ can of coconut milk

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

Recipe:

Crepes:

1. In a bowl, combine all your ingredients and whisk together until there are no clumps left.

2. Cover your bowl with a lid and place in the fridge for an hour before you start making your crepes.

3. When cooking your crepes, very lightly oil your pan and keep your pan on low heat while cooking.

4. Pour a scoop of the batter onto the pan and quickly spread across the diameter of the pan before the batter starts cooking.

5. After 3-5 minutes start picking up the edges of the crepe and gently flip over. Cook the other side for another 3-5 minutes.

6. Once the crepes are a very light color (almost brown but not yet) they are ready. Your first crepe won’t be perfect, but don’t give up!

Filling:

Garlic Cream Sauce

In a blender, add your cashews, garlic powder, garlic salt, basil, almond milk, and salt as needed. Your sauce is going to be very liquidy, almost water-like, but that’s okay for this recipe. If you want it a little thicker, add some cornstarch. You’ll be using this to spread on your savory crepe and to add to your spinach-mushroom mixture.

Spinach-Mushroom Sauté

1. Thinly slice your mushrooms and roughly chop your spinach.

2. In a medium-sized pan warm your cooking oil and add your mushrooms. Cook this for 5-7 minutes or until your mushrooms begin wilting.

3. Add in your spinach and mix together with your mushrooms.

4. After allowing to cook for three minutes, add a tablespoon of balsamic vinegar and half of your garlic cream sauce.

5. Turn off the heat and add it to your crepe station. This will be the main filling in your savory crepe.

Blackberry-Blueberry Compote

1. In a small pot on medium heat, add your blueberries, blackberries, sugar, and lemon juice and cook for 5 minutes.

2. You’ll start to see your compote begin to form. Next, add in your salt and cornstarch, mix together, and bring to simmer.

3. Once your compote thickens you’re ready to go! This will be the main filling on your sweet crepe.

Coconut Cream

1. In a large bowl, add your coconut cream, vanilla extract, and powdered sugar.

2. Use an electric mixer to whisk together all your ingredients till you get a thick whipped coconut cream.

This will be used on top of your compote as the filling.

Caramelized Onions

1. Chop your onion into long slivers. In a small pan, add cooking oil and once warm, add your onions.

2. Allow this to sauté for 5-7 minutes or until your onions are fairly browned.

3. Add your balsamic vinegar and continue cooking your onions until they are fully browned.

Sweet Crepe

Time to put everything together!

1. Take a crepe and spread your chocolate sauce on the entire crepe.

2. On half of the crepe, add a layer of blackberry-blueberry compote and a layer of the coconut cream.

3. Fold your crepe in half and on top of the crepe add another layer of chocolate sauce and compote.

4. Fold over again until you get a nice little crepe sandwich!

Savory Crepe

1. You’re going to follow the same process as above except this time your garlic sauce will be spread on the entire crepe.

2. On half of your crepe, add your spinach-mushroom mixture and top with avocado and the caramelized onions.

3. Fold in half and add another layer of your mixture and fold again. Enjoy your delicious crepes!