Crêpes may seem like one of these things that you’ll have to miss out on once you go vegan, but you’ll be pleased to know that it’s not the case. All you need to make a tasty vegan batter is two everyday ingredients: plant milk and all purpose flour. Simples! It did take me a few attempts to get the exact proportions right, but since I used to make regular crêpes from time to time, I had some idea of what consistency of batter I’m looking for.
I did toy with the idea of stewing the fruit gently with a bit of sugar and a touch of cinnamon for a truly indulgent filling, but in the end, I couldn’t go ahead with this as I was naughty enough to have these for breakfast! I know. Instead, I filled them with succulent, naturally sweet peaches and sweet cherries, topped with cinnamon and toasted almond flakes. I did have to placate my sweet tooth somehow though so I made a super simple, salty caramel sauce to make these a tad more indulgent. It comes together in minutes, but if you don’t have time or are watching your weight, use maple syrup as is or skip altogether.
¼ cup / 60 ml maple syrup 1 tbsp smooth (100% natural – almonds only) almond butter a fat pinch of salt
FILLING AND TOPPING IDEAS
handful of fresh cherries, de-stoned and sliced 2 peaches, de-stoned and sliced almond flakes ground cinnamon
