Until now, have you always thrown away the preservation water of canned chickpeas, right? Well, next time don’t do it, store it in the fridge because there are many recipes where you can use it, like these Vegan Gluten-Free Crepes with Aquafaba.
There are many recipes to make with the chickpea preservation water, called aquafaba, and I experiment with a different one every day. I must say, I’m not vegan, but I like to vary my diet, and since I can’t eat too many eggs, I decided to try these vegan crepes with aquafaba.
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Can you tell they aren’t made with eggs when eating? Absolutely not because aquafaba is tasteless, and I assure you that no one will believe you when you tell them at the table how these vegan crepes with aquafaba are made.
So from waste, you can create excellent healthy recipes, thus reducing waste, eating differently, and much healthier, especially without animal derivatives, since chickpea preservation water replaces the egg.
DID YOU KNOW:
Up here, where you see the magnifying glass, you can click on “SEARCH”🔎, you can type the ingredient you find when you open the fridge door, or from your pantry, and you’ll have the chance to enter hundreds of recipes with the ingredient you’ve chosen.
YOU WILL BE AMAZED.
Below, I’ll leave you my other recipes with aquafaba, and then right after the photo, let’s find out how to prepare the Vegan Gluten-Free Crepes with Aquafaba!!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 20 Minutes
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Cooktop
- Cuisine: Vegan
- Seasonality: All seasons
Ingredients for Vegan Gluten-Free Crepes with Aquafaba
- 1/4 cup Aquafaba
- 1 2/3 cups soy milk
- 3/4 cup gluten-free potato starch (or rice flour)
- 3/4 cup gluten-free cornstarch
- 2 pinches salt
- as needed sunflower seed oil
Tools
- 1 Bowl
- 1 Electric whisk
- 1 Pan non-stick
- 1 Ladle
Preparing Vegan Gluten-Free Crepes with Aquafaba
To prepare the Vegan Gluten-Free Crepes with Aquafaba, first mix the soy milk, cornstarch, and potato starch in a bowl.
Use a hand whisk or blender to avoid lumps.
Add salt to taste and season if you like with herbs, nutmeg, or ground black pepper.
We used chopped chives with scissors.
Cover the bowl with plastic wrap and let it rest in the refrigerator for at least 30 minutes.
Don’t worry if the mixture seems too liquid; once the aquafaba is added, it will have the right consistency.
After the resting time, whip the cold aquafaba from the fridge with an electric whisk until it’s white and frothy like whipped egg whites.
At this point, combine the aquafaba with the rest and gently fold it in from bottom to top.
Heat a small pan (ours is 7 inches) and make 9 crepes with aquafaba using my measurements.
Grease the pan with a little oil using a kitchen brush, pour 1 ladle of aquafaba mixture into the center of the pan.
Rotate the pan to distribute the mixture well, cook until the edges start to lift, then use a smooth spatula to flip them.
Cook another minute on the other side, place them one by one on a plate.
The Vegan Gluten-Free Crepes with Aquafaba are ready to be filled and enjoyed.
You can fill them and fold them in half, into a triangle, or roll them up.
How to Store Vegan Gluten-Free Crepes with Aquafaba
You can store them in the refrigerator covered with plastic wrap for 2 days.
If you prefer, you can also freeze them separated with parchment paper to facilitate use when needed.
Other Recipes
If you’d like to see other types of recipes, you can return to HOME
FAQ (Questions and Answers)
In what ratio can I replace eggs with aquafaba?
Keep in mind that 3 tablespoons of aquafaba correspond to 1 medium egg
Can I fill them sweet?
Yes, you can use the same recipe to fill them with jam or creams as you like.
Can I make them with all-purpose flour?
Yes, if you don’t need them gluten-free, you can use the flour you prefer, even whole wheat or buckwheat flour, or rice flour which is naturally gluten-free
