Vegan Crepes
These delicate vegan crepes are perfect even without eggs or dairy. Versatile for sweet or savory fillings, they offer a delicious and light texture, making them a delightful treat for any meal.
Instructions
- 1
In a high-speed blender, combine soy milk (1.25 cup), all purpose flour (1 cup), sea salt (0.25 teaspoon), granulated sugar (1 tablespoon), and plant butter (2 tbsp). Blend for 1 minute until smooth.
- 2
Cover the batter and let it rest for 60 minutes at room temperature to allow the gluten to relax.
- 3
Lightly grease an 8-10 inch pan (or griddle pan) and heat over medium heat.
- 4
Pour 0.33 cup of batter into the pan, tilting it in a circular motion to spread evenly. Return the pan to the heat.
- 5
Cook for 1-2 minutes until the crepe looks dry and cooked through. Loosen the edges with a spatula, then flip.
- 6
Cook the other side for 30-40 seconds, then transfer to a plate.
- 7
Repeat with the remaining batter to make 4-5 crepes.
- 8
Fill half of each crepe with your desired toppings (e.g., vegan hazelnut spread and sliced [strawberries]). Fold in half, then in half again to form a triangle.
- 9
Garnish with a drizzle of hazelnut spread, additional [strawberries], and powdered sugar.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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