These healthy vegan crepes made with spelt flour and a little coconut sugar are surprisingly simple and easy to make, with just a handful of ingredients.
Course Breakfast, Dessert
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 4people
Ingredients
1cuplight spelt flour*
2tablespoonscoconut sugar
1tablespoonarrowroot flour
½teaspoonvanilla powder
¼teaspoonsea salt
1 ½cupsoat or almond milk
2tablespoonscoconut oilmelted, plus extra for cooking*
Instructions
Place the flour, coconut sugar, arrowroot, vanilla, and salt into a large bowl and whisk to combine. Make a well in the centre and pour the milk and oil into the dry ingredients. Gently whisk until just mixed.
Heat a large, flat bottomed pan on medium heat with a teaspoon of oil. Make sure the pan is hot before adding your first crépe, and then ladle in about a quarter of the batter (I use a smaller ladle) and rotate the pan to coat the base of the pan in batter. Cook for about a minute and 30 seconds, then flip and cook for another minute on the other side. Repeat for the remaining batter and serve hot.
The crêpes pictured were served with coconut whipped cream, strawberries, and lemon zest.
Notes
* You can use whole spelt flour as well, and I generally do. For a more traditional crêpe use light spelt, and if you're serving them for breakfast definitely use whole-grain. ** I've also made this recipe with nut oils like hazelnut and walnut, and they were delicious alternatives to coconut oil. • Flip confidently! If they break it may be either that your pan was too cold, or that you flipped too slowly, or that they didn't cook long enough before flipping - they'll still taste good if they break, but you might want to try making them once before showing off to your friends.Suggested toppings: Any type of berries Applesauce and cinnamon Raw chocolate (and marzipan, why not) Chopped nuts Coconut whipped cream Lemon curd Roasted fruits (peaches, rhubarb, etc.) Maple syrup