Is there any better way to start your day than with light-as-air vegan crêpes topped with sweet Maple syrup, fresh strawberries, kiwis? Didn't think so!
Today, we're bringing the taste of Paris to your home with these delicate, utterly delicious vegan crêpes. Topped with nature's candy - fresh strawberries and kiwis - and a hint of maple syrup, these crêpes promise a morning eggless treat that's both beautiful and delightful. Get ready to elevate your breakfast game!
Recipe:
Serves: 4
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Ingredients:
- 200g plain flour
- 600ml almond milk
- 2 tablespoons maple syrup, plus extra for drizzling
- 2 tablespoons vegetable oil, plus extra for frying
- 1 pinch of salt
- 200g strawberries, sliced
- 2 kiwis, sliced
Method:
1. In a large bowl, whisk together the flour, almond milk, 2 tablespoons of maple syrup, vegetable oil and salt until smooth. Let the batter rest for a few minutes.
2. Heat a little oil in a non-stick frying pan over medium heat. Pour a ladleful of batter into the pan, tilting the pan to spread the batter thinly.
3. Cook the crêpe for about 2 minutes, until the edges start to lift. Flip the crêpe and cook for another minute on the other side. Repeat with the remaining batter.
To serve:
Serve the crêpes warm, topped with sliced strawberries and kiwis, and a drizzle of maple syrup.
Additional Tips:
You can experiment with various toppings for these crêpes, like different fruits, vegan chocolate spread, or coconut whipped cream. The possibilities are endless!
Allergy information / alternatives:
This recipe is already vegan. If you're allergic to almonds, you can use oat milk or soya milk instead of almond milk.
Nutritional Information (per serving):
- Calories: 340 kcal
- Protein: 6g
- Carbohydrates: 60g
- Fat: 9g
- Fibre: 4g
- Sugar: 20g
- Salt: 0.3g
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
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