Vegan crepes. The combination of these two words translates to me as just “Mmm.” I’ve always loved pancakes and waffles, covered in real maples syrup or my mom’s homemade strawberry syrup, but only recently have I decided that I love crepes even more. The light, delicate texture of these crepes makes the subtle flavors of coconut, cinnamon and vanilla even more noticeable. I enjoy eating these plain, filled with fruit, topped with vegan yogurt, or—my personal favorite combination—filled with chopped bananas and pecans with a drizzle of maple syrup on top.
Without further ado, here’s the recipe!
Makes 9-10 Crepes
3 tablespoons coconut oil (melted)
3 tablespoons agave nectar or other liquid sweetener
1 teaspoon vanilla extract
1/2 cup soy or almond milk
1/2 cup water
1 cup white whole wheat flour
1/4 teaspoon salt
1/4 teaspoon cinnamon
Whisk together the coconut oil and honey, then add in the other wet ingredients one at a time. You can combine the dry ingredients in a separate bowl and then add them to the liquid ingredients, or you can simply whisk them in, being sure to mix well enough to eliminate any salt lumps.
Preheat a nonstick or seasoned skillet to a medium-low heat. For each crepe, pour about three tablespoons of the batter on the skillet and cook for several minutes on each side.
When the crepes are done, roll them up with chopped fruit on the inside or cover with your favorite syrup or vegan yogurt. Enjoy!