Vegan Crepes
Vegan Crepes
Growing up my favorite part about Sunday was waking up to the smell of my mom’s crêpes. Now as a mom myself, I make these for my boys almost every weekend when they are home. I veganized the recipe of course after going vegan several years ago, and I think my version is as good as original.
Ingredients
2 cups of all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/3 cup coconut sugar or white sugar
1 tbsp of flax meal
1 tbsp of apple cider vinegar
1 tbsp of pure vanilla extract
2 tbsp of melted vegan butter or neutral oil
3 1/3 cups of Organic Oat Milk
Method
In a medium size bowl, mix the dry ingredients with wet ingredients until combined. Mix the crêpe batter well to make sure there are no lumps. Batter should be a soup-like consistency. Add more oat milk if your batter is not thin enough. Watch my video for details. Set the batter aside for 5 min. Cook the crêpes on a non-stick flat sauce pan over a medium to high heat. Use an oil spray or melted vegan butter to coat the pan between making each crêpe. Use a soup ladle to scoop the batter and thinly spread the batter all over the pan. Cook the crêpes for 3 min on each side. Repeat until all the batter is used. Serve the crêpes with your favorite toppings.
