Easy Vegan French Crepes

• Refrigerated

  • 2 cups Almond milk

• Condiments

  • 3 tbsp Maple syrup

• Baking & Spices

  • 1/2 cup Cornstarch
  • 1 tsp Salt
  • 3 1/4 cup Spelt flour, light
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 tbsp Oil

• Nuts & Seeds

  • 1 tsp Flax seeds, ground

• Liquids

  • 2 cups Water

• Other

  • 1 tsp Rhum (optional

Found on fullofplants.com

Description

Ingredients

• 3 and ¼ cup light spelt flour
• ½ cup cornstarch
• 1 tsp ground flax seeds
• 1 tsp salt
• 1 Tbsp oil
• 3 tbsp maple syrup
• 2 cups almond milk
• 2 cups water
• 1 tsp vanilla extract
• 1 tsp rhum (optional)

Directions

• In a large bowl, whisk together milk, oil, maple syrup, water, vanilla and rhum if using.
• In another bowl, whisk together the flour, cornstarch, flax seeds and salt.
• Add the wet ingredients to the flour mixture and whisk until everything is well combined.
• Let sit covered for about 1 hour.
• Heat some oil in a large non-stick skillet over medium heat.
• Fold a sheet of paper tower in half and moisten with oil. Rub the skillet with the oiled paper towel.
• Pour about ½ cup of batter into skillet and tilt the pan with a circular motion to spread the batter evenly.
• Cook the crepe for about 30-50 seconds, until golden brown. Loosen with a spatula, turn and cook the other side for about 30 seconds.
• Serve hot with fresh fruits, nut butters, chocolate, etc.

Nutrition