Crêpes are a wonderful departure from the usual pancakes and waffles for when you are in the mood for treating yourself to an amazing breakfast. This recipe makes it incredibly easy. But do prep the batter the night before cause it needs to be refrigerated for a little bit.
I just came to realize that I haven’t attempted a crêpe since becoming a vegan. Probably because I did associate its form with eggs. It surprises me, every time, just how much we don’t need eggs. These crêpes turned tasted/looked/felt really nice. Everything about it works. I think I have a new breakfast staple now! I did enjoy this one with a strawberry sauce, whipped coconut cream and powdered sugar but I would have no problem using the same crêpes in a savory version. Here is the recipe:
- 1 cup all purpose flour
- 1 cup almond milk
- 1/2 cup water
- 3 tablespoon maple syrup
- 3 tablespoon coconut oil
- 2 teaspoon vanilla extract
- pinch of salt
Add all the ingredients in a large bowl in the order listed and mix.
Refrigerate the batter for 2 at least two hours.
Pour about 1/3 cup of batter in a large pan, lightly coated with oil. Quickly spread the batter into a circle.
Cook, over medium-high heat, for about two minutes. Flip and cook the other side until you get a golden-brown crust.