Crispy, light, and airy ~ Crêpes automatically make breakfast more fun and you can customize them with your favorite fillings! This recipe is also vegan if you use vegan butter and omit the whipped cream :)
Ingredients:
(Crêpe Batter)
- 180g All purpose flour ( 1 1/3 cup + 1 tbsp OR 6,3 oz)
- 2 tbsp corn starch
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsp granualted sugar
- 1/4 tsp vanilla
- 1 1/2 cups non dairy milk (375ml)
- 1 tsp apple cider vinegar
- 1 tsp coconut oil
(Filling Ideas)
Chocolate Ganache Crêpe
- (Heat 1/4 cup of heavy cream right until is starts to bubble. Pour the hot cream over 1/4 chocolate chips and wait 2 minutes. Sprinkle sea salt on top and mix until it becomes smooth)
Apple Cinnamon Crêpe
- Chop a few slices of honeycrisp apples into tiny pieces (peel off the apple skin first). Sprinkle a dash of cinnamon and drizzle of honey into the apple pieces and toss to coat
Blueberry Crêpe
- Wyman's Frozen Blueberries are awesome!
Directions:
Add the flour, corn starch, baking powder, sugar, and salt into a blender (You can also use an immersion blender!). Mix briefly.
Add the non dairy milk, apple cider vinegar, and vanilla to the blender and blend for 1-2 min until smooth and there are no more flour lumps. (may need to scrape down the sides of the bowl).
Heat a non-stick skillet on medium heat and add a pad of butter. Wait until the butter is melted, and then add a ladel-full of batter into the pan and quickly swirl the pan to make a thin layer.
Cook for 2-4 minutes until the crepe is no longer shiny and it and firmed up. Flip the crepe over with a spatula and then add your fillings to 1 quarter of the crepe.
Fold the crepe in half and then in half again so you end up with a triangle shape.
Add a bit more butter and raise the heat. Cook until golden brown.
Serve with fresh fruit, whipped cream, maple syrup, or any other of your favorite toppings!
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