Vegan Crêpe Recipe
Transitioning to a plant based diet has been one of the best decisions of my life...yet is there such thing as healthy comfort food? I'm not sure, but this is sure at the top of my list for healthy treats! Not being able to consume Nutella (even if by choice) has been one of the most heartbreaking outcomes after becoming vegan. Although, I do enjoy trying new recipes and after a taste of this dairy free - egg free - gluten free - thin - low fat - easy to make vegan crepe...I was 100% satisfied! That's the beauty of learning more and more each day about vegan foods! You will find that the foods you once missed, can be replaced after all. You probably didn't know that most Pillsbury frostings are vegan. If you are looking for a quick alternative to Nutella, this may be the answer...Otherwise you will need to invest a greater amount of time and money cooking up an all vegan spread. Most grocery stores carry frosting in many flavors, which makes it easy to find and at an affordable price too.
½ cup gluten free flour (a blend of white rice, whole-grain brown rice, tapioca starch, and potato starch)
2 tsp organic ground flax seed
½ tsp organic coconut sugar
¼ tsp salt
2 tbsp water
⅔ cup coconut milk
1 tbsp of Pillsbury chocolate frosting
Thinly sliced strawberries
- Whisk together the flour, ground flax seed, coconut sugar, and salt in a bowl. Make a well in the center. In a small bowl, whisk together the water and coconut milk. Pour into the middle and whisk the batter until it's smooth.
- Preheat pan over low heat then spray with cooking spray. Pour small amount of batter into the center of the pan. Cook for 1-2 minutes, or until the top of the crêpe looks solid. Slowly flip the crêpe to cook the other side.
- Spread frosting and thin strawberry slices across half of the crêpe, then fold. Repeat with the remaining batter!
Calories between 150-250