Whole Food Plant-Based Crepes
These soft and lightly-sweet crepes are easy to whip up and fill with your favorite toppings, such as bananas, berries, nut butter, dairy-free yogurt, maple syrup, or homemade nutella (recipe below).
Servings 8 crepes
Ingredients
- 1 TBSP ground flax seed mixed with 3 TBSP warm water
- 1 cup plant milk (or water, or half water half milk)
- 1 cup flour (either whole wheat or white, or half and half)
- 1/4 tsp salt
- 1 tsp vanilla extract (optional)
- 1 TBSP maple syrup
Instructions
- Mix the ground flax seed with water and let sit for 5 minutes.
- Meanwhile, combine all the remaining ingredients in a blender. Add the flax mixture, and blend until smooth. Let it sit for a few minutes while you heat a round skillet on medium high heat.
- You may need to spray the skillet with oil depending on your pan. Pour 1/4 cup batter (for a 6-inch crepe) and swirl the pan to make it as thin as possible. You can use a rubber spatula to smooth it into a circle. Use 1/3 cup batter if making a large crepe, more than 6 inches in diameter.
- Once dry on the edges and bubbling up a bit, flip it with a spatula and cook another minute or two on the other side, until both sides are golden. They will look like tortillas.
- Stack cooked crepes on a plate. Prepare toppings while you cook them all.
