Vegan Crêpes
by Tavolino
Thin French pancakes without animal products that can be wonderfully filled with sweet spreads or fresh fruit. A quick and foolproof basic recipe for breakfast or dessert.
Ingredients
- Wheat or spelt flour 125 g
- Baking powder 1 tsp
- Plant-based milk 160 ml
- Sparkling water 80 ml
- Egg substitute 1 piece
- Ground vanilla 0.5 tsp
- Sugar or agave syrup 1 tbsp
- Coconut oil 1 tbsp
- Hazelnut chocolate spread 3 tbsp
- Fresh berries 100 g
Preparation
- 1
Mix 125 g flour, 1 tsp baking powder, and 0.5 tsp ground vanilla in a bowl.
- 2
Add 160 ml plant-based milk, 80 ml sparkling water, 1 egg substitute, and 1 tbsp sugar or agave syrup.
- 3
Whisk everything into a smooth batter and let it rest for 10 minutes.
- 4
Heat a non-stick pan over medium heat and brush with a little coconut oil.
- 5
Pour about half to a full ladle of batter into the pan and spread it evenly.
- 6
Cook the crêpe for about 90 seconds until the surface bubbles and the edges loosen.
- 7
Carefully flip the crêpe and cook for another minute until golden brown.
- 8
Spread the finished crêpe with 3 tbsp hazelnut chocolate spread, roll it up, and garnish with 100 g berries.