These vegan crepes were absolutely wonderful with different fillings. We loved the combination of chocolate almond butter & cherries, crunchy peanut butter & banana. They make for a perfectly filling and deeply satisfying breakfast that keeps you going for a few hours without any sluggishness. Oh and these would be smashing with savory fillings too! Just omit the sugar and fill them with vegetables, meats, cheese of your choice. What a lovely light lunch that would be!
Easy Crepes [Vegan]
Cooking Time
3
Ingredients
- 1/2 cup Oat flour (just blend oats)
- 1/2 cup Sorghum flour / Jowar atta
- 1 cup Light coconut milk
- 1 tablespoon powdered sugar
- 1/2 teaspoon salt
- 2 tablespoons Coconut oil
- 2 teaspoon vanilla extract
Preparation
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Combine all the ingredients in a blender and blend until smooth and lump free. The batter should have a pourable consistency, but not watery.
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Heat a nonstick skillet over medium high heat. Grease the pan well. Drop a small ladleful of batter on the pan. Immediately tip it all directions to spread the batter thinly and evenly.
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Cook for 2-3 minutes on one side. Carefully flip it over and cook for just about a minute or two until cooked through.
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Repeat with the remaining batter. Serve with fillings of your choice. Serve warm and enjoy!
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