As you might have noticed, I am on a roll with the sweets. This is another recipe to keep in mind for that vegan brunch (with mimosas 🥂 ) you will host in the future. These are fresh, light and so delicious. You won’t want to save them for breakfast, but that’s okay! I won’t judge you for eating crêpes at odd hours of the day.
Let me know what you think of these! Much love. 🌱
1 tablespoon of coconut sugar
1 1/2 tablespoons of maple syrup
3 tablespoons of vegan butter
1/4 teaspoon of salt
1 cup of almond milk
1 cup of flour
2 flax eggs
vegan cream cheese
fresh sliced strawberries
In a medium sized bowl combine sugar, maple syrup, vegan butter, salt, almond milk, flour and flax eggs.
Add 1/4 cup of the batter into a medium sized skillet and spread evenly. Cook your crêpe until the side facing down is nice and browned about two minutes, flip and let sit for a few minutes before sliding the crêpe out of the pan.
Remove from heat and place to the side.
When your crêpes are complete, fill with vegan cream cheese, sliced strawberries and a drizzle of strawberry syrup.