Who doesn’t love crepes? But actually… they’re so delicious! They’re light and airy and super fluffy! You can top them with so many different options, they’re perfect for any weekend breakfast, brunch or dessert.
This recipe idea came to us one evening after we went out for dinner to a restaurant that claimed to have the best vegan crepes. The restaurant was pretty out of the way but we were just so excited for some strawberry and chocolate crepes! Alas, that a disappointment. They didn’t serve crepes on Saturday! What kind of rule is that??!! No crepes on Saturday, that is without a doubt the most ridiculous rule ever!
That rule wasn’t going to stop us though. We got in our Uber went to the grocery store picked up some strawberries, chocolate, ice cream and headed home to whip up some crepes of our own!
The best part is they’re so easy to make – if we can whip them up late on a Saturday night after a couple glasses of wine, you can make them any time too!
We made ours for dessert so naturally we stuffed some with semi-melted chocolate, some with chopped strawberries drizzled in melted chocolate, some with cookie-dough ice cream and sprinkled them all with tons of icing sugar. YUMMMM!!!!
Make these crepes your own and top them with your favourite toppings!
They’re light and airy and super fluffy! You can top them with so many different options, they’re perfect for any weekend breakfast, brunch or dessert.
- 1 1/2 cups All-Purpose Flour
- 1 tsp Baking Powder
- 3 tbsp Light Brown Sugar
- 2 cups Almond Milk
- 1 tbsp Coconut Oil Melted
- Vegan Butter Or non-stick spray for cooking
For Topping (Optional)
- Melted Chocolate
- Chopped Fruits
- Powdered Sugar
- Maple Syrup
- Ice Cream
In a medium sized bowl add the flour, baking powder and brown sugar and whisk together.
Pour in the almond milk and melted coconut oil and whisk until fully combined. Don’t over whisk, but the mixture should be fairly thin so that its easy to pour onto the pan.
If the mixture appears to thick add in more almond milk, 1 teaspoon at a time.
Generously grease a large pan with vegan butter or non-stick spray over a low-medium temperature. You want the pan to be hot, but not to hot!
Using a ladle or a large spoon, pour about ¼ cup batter onto the pan.
Immediately use the ladle to spread the crepe batter out, working to make the batter nice and thin. Alternatively you could tilt the pan to disburse the batter.
Cook the crepe for 2 minutes until the edges start to pull away from the sides and the crepe is slightly golden.
Using a knife or a small spatula, gently loosen the edges and then using a large spatula flip the crepe.
Cook this side for an additional minute or until slightly golden brown.
Repeat the above until all the batter has been used.
To serve - roll and fill crepes with melted chocolate, chopped fruit, maple syrup, ice cream or your favourite toppings. Dust with a generous amount of powdered sugar.