The best dairy-free crêpes! Easily made gluten-free :)
Preparation time: 5-10 minutes
Cooking time: 10 minutes
Yields: 4 medium crêpes
These are amazing. They can be made sweet or savory, and are good any time of the day! I have been making these crêpes at least twice a month for as long as I can remember! I’m only posting the recipe today because I am so used to making those crêpes that it was hard to make up an actual recipe and find out the amount of each ingredient I use. But here it is now :)
-1/2 cup + 3 tbsp almond milk
-1/2 cup all-purpose flour OR gluten-free flour mix (such as in the picture below)
-A pinch of salt
-1 teaspoon vegan Becel margarine or coconut oil
-Put the eggs in a bowl, whisk
-Add the flour, almond milk and salt, and whisk until homogeneous
-Heat a frying pan to medium-high heat
-Add just a little (about 1/4 teaspoon) of coconut oil or margarine, then add a ladleful of the mix to the pan, spreading it around by moving the pan in the air
-Flip it when golden using a spatula, or by throwing it in the air if you’re a pro ;)
-For savory: add vegan cheese and spinach or a bit of pesto on the crêpe when it’s still on the pan, then let it melt and close the sides.
-For sweet: Stack the crêpes on top of each other in a large plate, so they stay warm until you finish making all of them. Then, serve with maple syrup or nutella, and lots of fresh fruit!