Makes 6 Crêpes
Place a skillet on medium-high heat. In a large mixing bowl, combine the flour, baking soda and salt. In a small bowl, combine the 2 tablespoons of flax or chia seed meal with the 3 tablespoons of water. Whisk until combined and let sit a few minutes until thick and egg-like in consistency. Add the milk to the flax/chia mixture and whisk together. Add the wet ingredients to the dry ingredients, whisking until combined and smooth. Place a bit of coconut oil or nondairy spread in the pan. Pour 1/2 cup of the crepe batter in the heated, oiled skillet. While holding the handle of the pan, spread the crepe batter around the skillet to form the crêpe. The batter should fill up the entire circumference of the skillet. Wait until tiny bubbles appear and the edges of the crêpe begins to curl. Flip the crepe over and cook for another minute or so. Repeat until all the batter is gone.
Spread 1 to 2 Tablespoons Raw Vegan Nutella (Hazelnut spread) over the crepe, recipe here: Raw Vegan Nutella
Fill with sliced bananas, strawberries or any other delicious fruit you have in the kitchen.
Sprinkle with raw hazelnuts and enjoy!
If you are gluten free, please go to this Vegan Gluten Free crêpe Recipe: Coconut Mango Crêpes with Avocado Cream
- 1 1/2 cups whole wheat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 Tablespoons ground flax or chia seed + 3 tablespoons water
- 2 cups non dairy milk (instructions here: http://kaletothequeen.weebly.com/3/post/2012/07/dairy-free-milk.html)
Place a skillet on medium-high heat. In a large mixing bowl, combine the flour, baking soda and salt. In a small bowl, combine the 2 tablespoons of flax or chia seed meal with the 3 tablespoons of water. Whisk until combined and let sit a few minutes until thick and egg-like in consistency. Add the milk to the flax/chia mixture and whisk together. Add the wet ingredients to the dry ingredients, whisking until combined and smooth. Place a bit of coconut oil or nondairy spread in the pan. Pour 1/2 cup of the crepe batter in the heated, oiled skillet. While holding the handle of the pan, spread the crepe batter around the skillet to form the crêpe. The batter should fill up the entire circumference of the skillet. Wait until tiny bubbles appear and the edges of the crêpe begins to curl. Flip the crepe over and cook for another minute or so. Repeat until all the batter is gone.
Spread 1 to 2 Tablespoons Raw Vegan Nutella (Hazelnut spread) over the crepe, recipe here: Raw Vegan Nutella
Fill with sliced bananas, strawberries or any other delicious fruit you have in the kitchen.
Sprinkle with raw hazelnuts and enjoy!
If you are gluten free, please go to this Vegan Gluten Free crêpe Recipe: Coconut Mango Crêpes with Avocado Cream
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