Makes 8 Crepes
Ingredients:
1 1/2 cups unbleached flour
2 cups plant based milk (I used Rice milk)
1 tsp vanilla
2 Tblsps virgin coconut oil (melted)
1/4 cup confectioners sugar (I used Swerve)
Neutral tasting oil for greasing pan (I used sunflower oil)
Optional:
Bananas (1/2 per crepe for stuffing)
Coconut whipped cream for garnish Recipe Here
Raspberry sauce for serving Recipe Here
Maple syrup for serving
Fresh berries to make pretty
Instructions:
Place all ingredients except greasing oil in a bowl. Whisk until smooth. Add more or less milk depending on how thick you want the crepes. These were quite thick.
Heat an 8 inch non stick skillet over medium heat. Grease skillet with a bit of oil on a paper towel. Now add 1/3 cup of the batter while swirling the skillet to cover the bottom of the pan.
Cook for about 3 minutes on this side (you will see the edges start to brown). Loosen the edges with spatula and flip. Cook for about 1 minute on this other side and flip again.
Suggestion: Now to serve you can cut 1/2 of a ripe banana and roll the crepe around it. Now take very chilled coconut whipped cream and pipe that into both ends and maybe put some more on top. Spoon some raspberry sauce and maple syrup over the top and serve with fresh berries.
These crepes can be stored stacked between parchment paper in a baggie for about 5 days in the fridge or 3 months in the freezer.
You can reheat these crepes in a 350 degree F. oven for about 4 minutes.
Enjoy!!!
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