Ingredients
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For the Crepes:
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1 cup chickpea flour
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1 cup almond milk (or any plant-based milk)
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1/4 cup water
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2 tablespoons olive oil
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1/4 teaspoon salt
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1 Cooking oil for greasing the skillet
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For the Berry Compote:
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1 cup mixed berries (strawberries, blueberries, raspberries)
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2 tablespoons maple syrup or agave nectar
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1/2 teaspoon vanilla extract
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1 A squeeze of fresh lemon juice
Directions
Enjoy these delightful vegan French-inspired crepes as a breakfast treat or a special brunch dish!
These crepes are versatile and can be filled with various sweet or savory fillings, just like traditional French crepes. Customize your toppings with dairy-free yogurt, a sprinkle of powdered sugar, or a drizzle of chocolate sauce for an extra French touch!
Steps
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1
Done
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In a blender, combine the chickpea flour, almond milk, water, olive oil, and salt. Blend until you have a smooth crepe batter. Let it rest for 15-20 minutes. |
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2
Done
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While the batter rests, prepare the berry compote. In a small saucepan, combine the mixed berries, maple syrup (or agave nectar), vanilla extract, and a squeeze of fresh lemon juice. Cook over low heat for about 10 minutes, stirring occasionally, until the berries break down and the compote thickens. Remove from heat and set aside. |
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3
Done
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Heat a non-stick skillet over medium-high heat and lightly grease it with cooking oil. |
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4
Done
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Pour a ladleful of crepe batter into the skillet, swirling it around to spread the batter into a thin, even circle. Cook for about 2 minutes on one side until the edges start to lift and the crepe becomes lightly golden. |
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5
Done
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Carefully flip the crepe and cook for an additional 1-2 minutes on the other side. |
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6
Done
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Repeat the process with the remaining batter, adding more oil to the skillet as needed. |
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7
Done
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Serve the crepes hot, folded or rolled, topped with the mixed berry compote. |
