This is one of my favorite breakfast staples. These crepes are thin and delicate. with a touch of sweetness and a slight crispy edge. Although making restaurant quality crepes may appear difficult, they are actually super easy to make. All you need is a mixing bowl, whisk, and non-stick pan. And, you can fill these with the sweet or savory filling and toppings of your choice, so get creative. The possibilities are endless! I've made dutch apple crepes with a crumble topping, mixed berry, sweet corn, and even Mexican sopapillas.
1 c of flour of your choice
1 1/2 c non-dairy milk
2 T coconut sugar of sweetener of your choice
1-2 T vegan butter- melted
1/2 t baking powder
1 t vanilla
pinch of salt
filling or syrup of your choice - I love using jams or fruit compote
spray oil for the pan - optional
Sift together the flour, sugar, baking powder, and salt.
Whisk in the milk, vanilla, melted butter until combined.
Heat non-stick pan to medium. Spray with oil if you choose to do so.
Pour 1/3 c of mixture into the pan. Tilt pan to spread out evenly to create a very thin pancake.
Cook until batter appears to set, then flip over and cook until you see golden brown spots and edges start to crisp.
Transfer to plate and continue with remaining batter.
Once complete, it's time to assemble. Simple spread jam or filling onto the crepe and roll it up. You can also just fold and top with maple syrup. Sprinkle with powdered sugar of garnish of your choice.