Vegan french crepes, perfect for breakfast or as a delicious dessert. Light and delicate, can be served with sweet or savoury toppings.
Course Breakfast, Dessert
Prep Time 1hour5minutes
Cook Time 20minutes
Total Time 1hour25minutes
For the crepes:
200mlalmond milk(or any other non- dairy milk of choice)
4tbspvegetable oil(or melted vegan spread)
125gall- purpose flour
2- 3tbspsparkling mineral water
For vanilla cashew cream:
130gcashew nuts(soaked for about 3-4 hours or overnight)
1tspvanilla bean paste
2-3tbspalmond milk(or any other dairy- free milk)
To make crepes:
Place all the ingredients apart from sparkling water into a medium bowl and using an electric mixer, whisk them all together until you have a smooth batter. Add sparkling water and mix again. Place your crepe batter in the fridge for at least an hour.
Lightly grease a medium frying pan and heat the pan util hot. Pour about 4 tablespoons of batter into the pan and swirl it around to ensure even coverage. Fry on each side for about couple of minutes, until golden.
To make cashew cream:
Add all the ingredients into a high powered blender and pulse until you have a creamy, smooth texture. Keep adding some almond milk (a little at the time) if texture feels too thick, until you have the desired consistency.
Spread some cashew cream on the surface of your crepe, fold and enjoy!
You don't have to add sparkling water to your batter, but adding it will result in much lighter, fluffier and better texture of your crepes.
Resting crepes batter before using it is crucial, as it gives the batter thicker, more viscous consistency.