This recipe requires a heat source
Recommended materials: Skillet, large bowl, spatula, butter knife, measuring spoons (or one big spoon and one small spoon), measuring cups.
- 1 ½ cups whole wheat flour
- 3 TBSP brown sugar
- 1 tsp baking powder
- 1 ½ – 2 cups alternative milk (soy, almond, coconut, hemp, etc.)
- 1 TBSP extra virgin olive oil
- 1 tsp vanilla extract (optional)
- For toppings: Dairy-free yogurt and any seasonal fruit, honey and cinnamon
- Mix all of the ingredients together in a bowl, adding the milk last. If the batter is too thick, add more milk until you get your ideal consistency (should be a bit thinner than pancake batter).
- Heat a nonstick skillet over medium-high heat and lightly coat with oil if needed. Pour in about 3 TBSP of the batter, swirling the skillet around until the bottom is covered.
- Cook for 1-2 minutes, or until the batter darkens.
- Loosen the edges with a butter knife then carefully flip the crepe.
- Cook for 1 more minute, or until the other side of the crepe browns, then move your crepe to a plate.
- Repeat with the remaining batter.
- Add your favorite toppings.
Note: Crepes can be stored for about 5 days in the fridge or up to 3 months in the freezer. Once cooled, stack them between layers of parchment paper and keep in a sealed container or ziploc bag