I’m just not a brunch person. The process of going to a restaurant, constantly apologizing to the waitress for being a big group/finicky/alive, and GOD FORBID SPLITTING THE CHECK is just a living nightmare.Brunch at home is the way to go. Add in a homemade hazelnut chocolate spread if you really want to make your friends love you.These crepes aren’t super sweet, so you could also fill them with something savory (like sautéed onions and sweet potatoes) and they’d be a delicious breakfast-for-dinner.Vegan CrepesExcerpted from Raw. Vegan. Not Gross. Copyright © 2016 by Laura Miller. All rights reserved. 

Recipe by Extra Crispy

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Credit: Photo by David Loftus

Recipe Summary test

cook:
30 mins
prep:
2 hrs
total:
2 hrs 30 mins
Yield:
6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put the chia-water mixture, 2 cups water, the flours, sugar, and salt in a food processor and mix until thoroughly combined.

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  • Put the mixture in the refrigerator and chill for at least 2 hours.

  • Heat a 9-inch nonstick frying pan over low heat, adding enough coconut oil to lightly coat the pan.

  • Pour ½ cup of the mixture into the pan at an angle, spreading the batter out by using a circular motion to tilt the pan around. The batter should be the consistency of heavy cream. If it’s too thick, add water 1 tablespoon at a time.

  • Cook over medium heat for 1 to 2 minutes, until the crepe is evenly browned and the edges start to peel away from the sides of the pan.

  • Gently flip in the pan and cook for an additional 1 to 2 minutes.

  • Repeat until all the batter has been used up.

  • Fill with your favorite fruit, nuts, honey, maple syrup, or hazelnut chocolate spread and serve.

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