Making crepes vegan is super simple. Just substitute almond milk for traditional cow's milk and forget the eggs! They will turn out silky smooth and delicate. The perfect canvas for fruit, coconut creams, yogurt, maple syrup, lemon juice and sugar, etc. I hope these crepes become part of your breakfast rotation!
Ingredients (makes about 8 crepes)
3/4 cup flour
1/8 tsp salt
1 tsp baking powder
2 Tbs powdered sugar
1 cup milk
1/2 cup water
1/2 tsp vanilla or 1/2 tsp grated lemon zest
coconut oil for greasing
top with fruit, jam, powdered sugar, chocolate syrup... ooo lemon juice with a sprinkle of coconut sugar is amazing!
Instructions
1. Sift the flour, salt, baking powder and sugar together in a medium bowl. In a separate bowl whisk the milk, water and vanilla/lemon zest together and pour them into the dry ingredients. Whisk everything together and for an extra smooth batter pour the batter through a sieve back into the wet ingredient bowl.
2. Heat a pan to medium high and lightly grease it with coconut oil. Pour some batter in. For my 9 inch pan I use 1/3 cup of batter. Right after the batter is in the pan pick it up and swirl the batter around to coat the bottom of the pan. It is important that the batter is thin enough and that there isn't too much coconut oil, otherwise you won't get a very thin crepe.
3. Repeat with the rest of the batter. If the batter feels too thick just add more water or milk. Eat fresh with any toppings you like!
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