Crêpes

If you are looking to up your breakfast game, you should definitely give this recipe a try. These crêpes are pretty quick and simple to whip up, but will give your breakfast that little extra something. If you are like me and do not cook with oil, you will need to use a non-stick pan for these to come out in one piece. And the key is to make sure the underside is completely cooked before flipping. Otherwise you will have Kaiserschmarrn instead of a crêpe, which will still be tasty, but it's a lot more fun when they come put as perfect circles that you can fill with yumminess. 

You can make your fillings as simple or fancy as you like. I really like almond butter and banana, but if you have time, these would pair wonderfully with some homemade chocolate spread or sweet potato chocolate frosting. Any type of berry with maple syrup or honey would also make for a great combination. Let you imagination lead you as you dazzle everyone with your fancy breakfast skills.

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Crêpes Recipe
vegan, plant-based, refined sugar-free

Ingredients:

• 2 cups almond milk (or other non-dairy milk)
• 1 cup whole wheat flour
• 3 Tbsp extra virgin olive oil
• 1 Tbsp maple syrup or honey
• 1/4 tsp salt

Instructions:

1. Add all ingredients to a large bowl and whisk to combine and remove clumps.
2. Heat a non-stick pan over medium heat.
3. Using a 1/3 measuring cup or ladle, add the batter to the hot pan and swirl the batter immediately after addition so it spreads out to a very thin layer.
4. Cook for a few minutes until the edges become crispy then carefully flip and cook for a minute or two on the other side.
5. Serve filled with fresh fruit and toppings of choice.