Crepes, anyone? Start your day right with these yummy, French style crepes. They are so delicious and easy to make that you will be making them every day!
Makes 8 crepes; Prep time: 10 minutes; Cooking time: 25 minutes
This recipe is Vegan; Vegetarian; Dairy Free; Soy Free; Plant Based; Quick breakfast
2 Tablespoons (equals 2 eggs) Nummy Nibbles Mung Bean based Egg Substitute
6 Tablespoons (3 fl. oz) water
1 Cup All Purpose Flour
1 teaspoon Sugar
1/4 teaspoon Salt
1 1/4 cup Plant Based Milk (we used Almond Milk) - @ room temperature
1 teaspoon Vanilla extract
1 1/4 Tablespoon Vegan Butter
Oil or Vegan Butter, for cooking
Jam, Nut Butter, Chocolate, Banana slices, Strawberries,...
Mix Egg Substitute powder and water together with a whisk, until smooth and no lumps. Add the flour to egg mixture and mix to combine. Add the sugar and salt and mix to combine. Now add 1/3rd of the milk at a time, whisking well in between steps.
Once the batter is smooth, add the vanilla extract and melted butter and whisk well. Batter should be smooth with no lumps.
Heat a 10 inch non stick skillet on medium heat. Once pan is hot, brush with oil or butter. Pour about 1/3 cup of the batter onto the hot skillet. Tilt the skillet in all directions to spread the batter evenly across to form a thin layer.
Cook on medium heat until set on one side (about 3 minutes). The crepe will start releasing on the edges. Flip slowly and cook to golden brown on the other side. Adjust the heat if browning too much or too little. Remove from heat and set aside. Repeat with remaining batter.
Fill each crepe with fillings of your choice or enjoy plain.