The frailty of crepes has, it seemed, always led to difficulties when trying to make them vegan and gluten free. You really need a good binder to prevent them turning to crumbs when flipping them. After being vegan for nearly 17 months, I have made my fair share of vegan and gluten free crepes. Some turned into pancakes, others, crumbs. Last week I got the idea of making crepes with aquafaba as the egg-replacement, and it proved to be the best crepes I have made vegan and gluten free. What is this aquafaba you ask? It literally means "bean water". It is the liquid you get from a can of chickpeas or beans: you know that gross stuff that you probably pour down the sink? Well, what you are throwing out is actually a magical ingredient. Because chickpeas or beans have been soaking in it, the brine is full of protein: and it whips up like eggs magically (not even kidding: you can make macarons and meringue from this magical stuff). So next time you are using a can of chickpeas, make sure you save the aquafaba!

Prep: 35 minutes, Cooking: 10 minutes Total Time: 45 minutes.

Makes 5 medium-large crepes.

You will need:

140 g chickpea brine (equivalent of 2 large eggs)
240 ml unsweetened almond milk
1 tsp coconut sugar
1/4 cup brown rice flour
1/4 cup sorghum flour
1/2 cup buckwheat flour

plus vegan margarine for cooking

Method:

1. Combine all ingredients in a bowl (making sure you sift the flours). When mixed, let rest for 30 minutes.
2. Grease a non-stick saucepan on low heat with 1 tsp vegan margarine, then pour out the crepe mix to desired size. Cook crepes for around 1 minute on each side.