Being vegan does not mean giving up on crêpes. This simple recipe is vegan, sugarfree, glutenfree and “sunday brunch” approved. So if you are 5 or 82 this is something you can do!
The recipe is for 2 people or one “very” hungry person
Ingredients
1 1/2 cup flour (I used almond but you can use whatever flour you have available)
1 cup non-dairy milk (I used almond milk)
3/4 cup sparkling water (for the fluffyness)
2 tbsp melted coconut oil
1 tbsp vanilla extract
(2 tbsp coconut sugar if a want to have them really sweet and you might not want to fill them)
a pinch of fine sea salt
Method
Mix all the ingredients mentioned above together. Make sure there are no lumps in the mixture.
The dough should be runny. If you use coconut flour you might wanna add more milk if the mixture is too sticky.
Let cool in the fridge for about 1 hour.
Lightly oil the pan with coconut oil. Pour a spoonful of the liquid batter onto the hot pan, and cook until bubbles form. Then flip, and cook the other side.
Serve with homemade Nutella (Recipes in my EBOOK) and raspberries
ENJOY! Happy Weekend!
B&D- Baking and Design 