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I called them Eid crepes, because it’s the end of Ramadan, and who doesn’t want to make a special breakfast the morning of Eid? But they have nothing to do with Eid. This means you can make them anytime you like! Also, you can prepare everything the night before, store it in the fridge, and just fry (or air-fry) in the morning.
Also since the sugar in the crepes is very little, you can easily make them with a savory filling – like simply with cheese!
If you’ve made my Vegan Cashew Pudding Besboosa recipe you will recognize the cashew pudding I’ve used as the filling. It’s so yummy and works perfectly.
Now a few notes about the ingredients I’ve used to make the crepes:
They are not vegan since they contain eggs. But they are gluten-free and dairy-free.
I used a mixture of buckwheat and sweet rice flour. You can use the flour you like, but I’ve only tried using millet to replace the buckwheat and I needed to add more flour to get the batter to be at the proper consistency. So keep that in mind. If you will use a different flour, I would not add all the milk at once. Add 3/4 cup and then check if it’s too thick add the rest. You want the batter to be thin so that it easily spreads thin in the frying pan, but not so thin that you get holes.
As for the milk, I used oat. You can probably use any milk you prefer, keeping in mind the change in flavor.
Let me know what you think if you try the recipe. I loved serving it with berry compote. You can also serve it with any fresh fruit or a sprinkle of nuts. Enjoy!
For frying and serving
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