Mexican Crepe Tacos – Gluten-Free, Vegan

Mexican Crepe Tacos is a an interesting choice for a blog party! Today’s post comes to you as part of Mexican-themed Diner blog party which includes some of the finest food bloggers I have come to know. Stay tuned for an introduction to these fine chefs and what they bring to the blog party.

I have got to say that this has been the most fun and challenging recipe I have made. To get the crepe recipe, I had tried several combinations to satisfy both the vegan and gluten free criteria.  Rice flour would have been a great choice except that it didn’t have a “gluing” agent.

Ultimately, the best choice for crepe was the gluten free multi-purpose flour.  Like the name implies, it is infinite in its possibilities.  I made some strawberry muffins with this flour and I couldn’t tell that they were gluten free.

The almond milk is such a perfect choice for crepe.  It adds a little sweetness and also combines perfectly with the flour.

Who says you can’t make crepes without eggs?  I added 3 tsp of water for 1 tsp of flax seed flour.  That is what 1 egg would have supplied to this recipe.  The flax seeds also added Omega-3 fatty acid to a vegan and gluten-free diet.

The one difference between these crepes and regular crepes is that these crepes have to be thicker since they are going to hold much more ingredients.  Also, I made them crispier so that you can get that taco feel.

The star of this recipe turned out to be the sweet potato, which actually surprised me.  I was hoping the chutney would get the star.  However, adding the sweet potato made this a hearty meal.  Additionally, it added a whole bunch of Vitamin A and B-6 to this recipe.  Also, the sweetness of the potato was perfect combination with the crepe.

Gluten-Free comfort food – By Today.com

How to make Mexican Crepe Tacos (Vegan, Gluten-free)

Mexican Crepe Tacos – Gluten-Free, Vegan

Mexican Crepe Tacos that are vegan and gluten-free. Made with Sweet potatoes, black beans and coriander chutney

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Total Time: 1 hour

Servings: 4

Author: Healing Tomato

Ingredients

For the Crepes

• 3 tsp of ground flax seed flour
• 4 cups of Multi-Purpose Gluten Free Flour
• 4 cups of almond milk
• 9 tsp of water
• Cooking spray

For the Taco Filling

• 1 tsp of cumin seeds
• 2 cans of vegetarian black beans
• 1 1/2 cups of whole kernel sweet corn (frozen or fresh)
• 2 sweet potatoes , medium sized
• 1/2 cup of Quinoa seeds
• 1 cup of red onions , finely chopped
• 2 tsp of taco seasoning
• 2 tsp of sunflower oil

For the Coriander Chutney

• 1 stalk of coriander
• 1/2 cup of almond milk
• 1/2 of a chopped jalapeno
• 3 tsp of coconut milk
• Salt to taste

Instructions

Prepare the Crepe

• Sieve the gluten free flour
• Mix the flax seed flour and water
• Add this mixture to the gluten free flour
• Slowly start adding the almond milk while mixing with the other hand
• Once all the almond milk is added, use an electric whisk to blend the batter
• The consistency should be thick but runny. Add more almond milk, if needed
• Set aside for about 20 minutes

Making the Crepe

• Heat a medium circular pan to high heat
• Spray the pan using a cooking spray
• When you hear the sizzling in the pan
• Hold the pan handle with one hand and add about 1 cup of batter into the center of the pan
• Quickly start rotating the pan in a circular motion and distributing the batter around the whole pan
• It doesn't have to be perfect, but, get it as circular as possible
• Also, remember to keep the crepe a little thick so that it can hold the filling well
• When the bubbles start appearing from the bottom of the crepe, gently flip it
• Keep it on this side for about 30 seconds
• Place it on a flat plate and set aside
• Continue until all the batter is done

For the Filling

• Use the mini oven to bake your potato at 375 degrees. Wet the potato and wrap the potato in aluminum foil before baking
• Remove the potato after about 25 minutes
• Carefully open a little of the foil and stick a fork into the potato to see if it is done
• Leave the potato in the foil at room temperature for about 10 minutes
• If you are using frozen corn, microwave it for about 30 seconds
• Cut the potato into medium sized pieces
• Cook the Quinoa seeds like you would cook pasta. When the quinoa double in size, they are ready to be strained
• In a medium pan, add the oil and heat for about 30 seconds
• Add the cumin seeds and allow to brown a little
• Add the remaining ingredients and saute for about 2 minutes
• Remove from heat and set aside

For the Coriander Chutney

• Wash the coriander thoroughly
• Add the whole coriander bunch into a food processor
• Add the remaining ingredients and pulse the contents
• Make sure that all the coriander is pureed
• Remove from the processor and chill the chutney for about 30 minutes

Bringing it all together

• In a plate, place one crepe flat
• In the middle of the crepe, place the filling mix
• Top the mixture with the coriander chutney
• Roll the crepe like a taco and serve

Nutrition

Serving: 4g

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