I am craving crepes today. It is cloudy and quite chilly for a June day. These are vegan but not gluten-free. I will keep experimenting to make one that is also gluten-free. These are so good; I did not even notice that they were egg-free!
The cinnamon and nutmeg make the mixture all pretty.
Fill with favorite fillings and enjoy!
Vegan Crepes
Light and delicate
Prep Time 50 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Servings 8 Crepes
Ingredients
- 1 1/2 Cups Coconut Milk
- 1 1/2 - 1 2/3 All Purpose Flour
- 2 1/2 Tblsp Coconut Oil
- 1 Tblsp Maple Syrup
- 1 tsp Vanilla
- 1/4 tsp Cinnamon
- Pinch Nutmeg
- Pinch Salt
Instructions
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Combine everything togther in a bowl. If you are making savory crepes, you can omit the maple syrup, vanilla, cinnamon and nutmeg.
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Refrigerate 45 minutes.
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If the batter seems too thick at this point, you can add small amounts of water until it is the right consistency.
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Heat the pan over medium heat, and lightly oil the surface.
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Add 1/4 - 1/3 cup of the batter to the pan. Cook until the edges start to lift, which is around a minute.
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Flip and cook no more then 15 seconds.
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Serve with your favorite fillings.
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