Description
Whole wheat vegan crepes are a quick and easy breakfast, topped with apricots and ginger!
Ingredients
Scale
- 1/2 cup non-dairy milk
- 1/2 cup water
- 1/4 cup coconut oil (melted)
- 1 tablespoon granulated sugar
- 2 tablespoons maple syrup
- 1 cup whole wheat flour
- Pinch of salt
- For the topping:
- 4–5 apricots (pitted and sliced)
- 2 teaspoons fresh ginger (grated)
Instructions
- Whisk together all the ingredients. Cover and let sit for at least 2 hours. This allows the mixture to thicken before cooking.
- After mixture has thickened, heat a cast iron skillet over medium heat and spray liberally with nonstick spray. Ladle 1/3 cup of the batter into the pan and spread thin (about 1/4-1/3 inch thickness). Allow the crepe to cook for 3-5 minutes, or until bubbles have formed and the edges look dry. This may take a few times to get them just right, so be patient! Flip and allow to cook for a few minutes on the other side. Remove from heat and keep greasing the pan and cooking the batter until all have been used.
- When all the crepes have been cooked, top with the apricots and ginger, top with maple syrup if desired.