Vegan Whole Wheat Crepes
These whole wheat crepes make the perfect weekend treat! They are easy to make with items from your pantry, and you can fill them with all sorts of things, like fruit or jam or chopped dark chocolate!
Author: Amy Lyons O’Neil
Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.
- To make the crepes, mix together the flax seed and water in a bowl.
- Whisk together the sugar, flour, and sea salt in a bowl, then whisk in the oil. Slowly whisk in the milk little by little to make sure the mixture stays free of lumps. Next, whisk in the vanilla, followed by the flax mixture you had set aside.
- Heat a non-stick ceramic 6 inch pan over medium heat, then pour in 1/3 cup batter, and swirl the pan so that it spreads out to the edges. Cook for about 3 minutes on the first side, then flip over and cook the second side. Once the crepe is done, set aside on a plate. Repeat with the remaining batter, separating the crepes with parchment paper on the plate so that they don’t stick together.
- To serve the crepes, fill them with desired fillings, and dust them with powdered sugar (optional)
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