Vegan Crêpes
These delightful dairy and egg-free French crêpes offer a versatile base for sweet or savory fillings. Enjoy them for breakfast with fresh fruit or as a dessert with a classic lemon and sugar topping. Making them at home is surprisingly simple, perfect for a wholesome start to your day or a light treat.
Price per Serving
Instructions
- 1
Measure the plain flour (250 g) into a bowl. Slowly pour in the coconut milk (450 ml), ensuring no lumps. Stir in the sunflower oil (2 tbsp). Let the batter sit for 5 minutes.
- 2
Heat a 23cm (9in) frying pan over medium-high heat. Lightly grease the surface with [oil spray] on a kitchen towel. Once hot, pour in enough batter to cover about two-thirds of the pan's surface.
- 3
Quickly swirl the pan to spread the batter evenly. Fry until well browned on one side (about 2 minutes). Use a spatula to loosen and flip the crêpe, then fry for another 2 minutes.
- 4
Transfer the cooked crêpe to a plate. Repeat this process with the remaining batter. Serve hot with a squeeze of [lemon juice] and a sprinkle of [sugar].
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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