This morning I cooked up some Sunday morning brunch to start the week off right! Before I retire my Eat Drink and Be Vegan cookbook to the shelf for a while I decided to make one last recipe. Since I had some left over Celestial Cr?¿me from last weekend, I decided to make crepes so that I could use the rest of the cr?¿me as a topping!
vegetarian, vegan, dairy-free, peanut-free, tree nut-free, sugar-free, shellfish-oil, fish-free, nightshade-free, bean & legume-free
- 1 1/2 Tbsp ground flax seed
- 1 1/2 cup plain soy milk (or regular skim milk)
- 1/2 tsp vanilla extract
- 4 Tbsp canola oil
- 1 cup spelt flour*
- 1/8 tsp sea salt
- Oil to coat pan
- 1-2 cups strawberries, thinly sliced (you can use any fruit you like)
In small bowl whisk together flax seed and milk. In large bowl combine flour and salt. Add wet mixture to dry mixture and whisk to combine. Oil a nonstick skillet and place over medium heat. Scoop 1/4 cup of batter onto pan and immediately remove from heat as you move the pan around to spread the batter to make a large circle. Return pan to heat and allow to cook about 1 minute until crepe is dry on top and easy to flip.
Using a wide spatula flip crepe and cook on other side for another minute. Continue making crepes until batter is all used up. Fill half of the crepe with fruit and fold over. Top with Celestial Cr?¿me. Recipe makes about 10 small crepes. These crepes are really yummy and super easy!
You can also use this recipe to make savory crepes filled with cheese, veggies, and herbs. Just omit the vanilla extract in the recipe above. I may use my extra crepes for a savory lunch or dinner crepe later in the week!
*Note: spelt is a non-hybrid primitive relative of our present day wheat that dates back more than 9,000 years. Spelt has a unique nutty flavor and because of its high water solubility, its vital nutrients are quickly absorbed into the body. Spelt flour can be used as a substitute to any recipe calling for wheat flour.