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Chickpea crepes are delicious thin vegan and gluten free protein wraps made with only 3 ingredients: garbanzo bean flour, water and salt. An easy, healthy blender recipe perfect for a savory crepes for breakfast. Delicious with mushrooms, spinach or grill
Chocolate Crepe Recipe from The Make Ahead Vegan Cookbook. These Vegan Crepes are so easy to make with simple ingredients you most likely already have in your pantry. Fill the crepes with fruit, jam, chocolate and more! #breakfast #dessert #am
Basic Crepes: 1 C. all-purpose flour; 2 eggs; 1⁄2 C. milk; 1⁄2 C. water; 1⁄4 t. salt; 2 T. butter, melted____ Whisk together flour and eggs. Gradually add in milk and water, stirring to combine. Add salt and butter; beat until smooth. For best results, refrigerate for 1 hour or overnight. Heat a lightly oiled nonstick pan over medium-high heat. Pour 1/4 cup batter into the pan. Tilt pan with a circular motion so that the batter coats the surface evenly. Cook abt 2 min, until bottom is light brown. Loosen with a spatula, turn and cook other side. (For dessert crepes, add 2 tsp sugar to the mix.) Leftover crepes may be stored in the fridge sealed in a ziplock bag with wax paper between each crepe to prevent sticking together.