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!
- 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
Combine everything togther in a bowl. If you are making savory crepes, you can omit the maple syrup, vanilla, cinnamon and nutmeg.
Refrigerate 45 minutes.
If the batter seems too thick at this point, you can add small amounts of water until it is the right consistency.
Heat the pan over medium heat, and lightly oil the surface.
Add 1/4 - 1/3 cup of the batter to the pan. Cook until the edges start to lift, which is around a minute.
Flip and cook no more then 15 seconds.
Serve with your favorite fillings.