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.
Have you tried my loaded sweet potato?
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How to make Mexican Crepe Tacos (Vegan, Gluten-free)
Mexican Crepe Tacos – Gluten-Free, Vegan
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
MyKitchenodyssey says
Wow !! what an idea..Really yummy one .
Healing Tomato says
Thank you, MyKitchenOdyssey. 🙂
Sandra Shaffer says
Yum! These Mexican Crepe Tacos look so filling and delicious! I LOVE sweet potatoes and glad to see them in your recipe!
Healing Tomato says
Thank you, Sandra
Debra says
Not only does this look delicious but the pictures are gorgeous! Great job!!
Healing Tomato says
Thank you, Debra
Sandi says
Rini, These are some of the best pictures I have seen of your delicious recipes! I could just jump through the screen at your tacos! I am glad you could participate in the dinner party. Wish we could do it in person sometime.
Healing Tomato says
Thank you, Sandi. We will definitely meet someday
Lizzy says
I have never seen crepe tacos this looks awesome! I will have to try!
Healing Tomato says
Thank you, Lizzy
Michelle @ The Complete Savorist says
Wow, looks fantastic! Great job. I’m starving now.
Healing Tomato says
Thank you, Michelle! LOL! I am sorry to hear that, but, it is only fair!!! The same thing happens to me when I visit YOUR page. 🙂
Michelle @ The Complete Savorist says
Difficult work as food bloggers…looking at all this delicious food online.
Healing Tomato says
Thank you, Michelle