BREAKFAST VEGAN CREPES
This recipe is all about technique but once you've got it down, you will be making the most delicious, versatile vegan crepes ever!
Easier than ever, all you have to do is whisk, pour and swirl. These crepes can be eaten as part of a sweet breakfast or switch up the filling to turn it into a savory elegant dinner dish.
This morning we are using a fresh organic strawberry sauce topping which adds antioxidant ellagic acid that works against UV damage and prevents collagen destruction. You can make this sauce in 5 minutes with 4 healthy ingredients: coconut water, pitted dates, chia seeds, and fresh organic strawberries.
Serving Size: 1 Crepe
1 tablespoon Ener-g egg replacer mixed with 4 tablespoons water
3/4 cup almond milk
1/2 cup water
1 cup white whole wheat flour
3 tablespoons applesauce
Fresh Strawberry Sauce Topping
1. Combine all of the ingredients in a blender and pulse for 10 seconds until well combined.
2. Place the crepe batter in the refrigerator for at least an hour and up to 48 hours.
3. Heat a small pan and spray with cooking spray. Pour 1 ounce of batter into the pan and swirl to evenly spread. Cook just until the edges start to pull away from the bottom of the pan, about a minute. Very carefully flip and cook 10-15 seconds more on other side.
4. Lay the crepes out flat to cool then service with your strawberry topping or filling of choice.
You can stack the crepes for storage once they have thoroughly cooled. Store in a zip lock bag in the fridge or freezer. Serve with any toppings your heart desires. Devour.