Vegan Crepe Recipe
9 oz all-purpose flour
¼ tbsp salt
20 fl oz almond milk
2 tbsp melted coconut oil
1 tbsp maple syrup (optional)
½ tbsp cinnamon
4-5 bunches of grapes (baked)
1. Put the flour and the salt in a large bowl and slowly add the milk. Mix it well until there are no more lumps and the mixture is smooth. Whisk in the coconut oil as well as the maple syrup. Set it aside while you’re preparing the toppings.
2. Preheat the oven to 375°F. Place the grapes in an ovenproof dish, drizzle them with agave syrup and bake them for about 10 minutes until the grapes start to split.
3. When you’re ready to bake the crepes, place a crepe pan over medium-high heat, add some coconut oil and wipe it out with a paper towel. After this you can start to add a ladleful of the batter and swirl the pan to coat. Bake the crepes for about 30 seconds on each side until they’re golden.
4. To assemble everything, place the crepes on a plate, add the soy yogurt and the baked grapes and finally drizzle some maple syrup over it.