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

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?

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

