Vegan Spelt & Oat Crêpes
4 simple ingredients are all you need to make these gooey but crisp crêpes, which are perfectly capable of holding 10 tablespoons of thick chocolate spread or peanut butter and banana (stuff them to the brim with whatever tickles your fancy)!
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Serves: 1 | Total Cooking Time: 15-20 minutes
Ingredients
30g oat flour
30g wholemeal spelt flour
20g vegan vanilla protein powder (linked is the one I use. Code ‘VEGAMBS’ will also get you 10% off sitewide)
200ml plant milk (I have used both almond & soya)
Optional: 1/4 tsp ground sweet cinnamon
Optional: 1-2 tsp syrup of choice for sweet crêpes (or you could simply drizzle some syrup on top of your crêpes once they’re cooked)
Instructions
Blend all of the ingredients into a blender until smooth
Heat up a large frying pan on medium heat & using a tissue, dab some extra virgin olive oil onto a tissue then run over the pan to give it a light coating.
Pour 1/4 of the mixture into the centre of the pan, and using the back of a spoon, quickly spreading the mixture out from the centre outwards in a circular motion until the mixture is really nice and thin (the thinner, the better as this will help the crêpes crisp up and be flimsy enough to roll up).
After a 1-2 minutes, the edges of your crêpe should start to curl & and the centre may start to bubble. At this point, take a spatula and carefully flip the crêpe over & cook for 30 seconds.
Transfer the crêpe onto a plate and repeat the process.
Top (or fill) with your favourite toppings & sauces, and enjoy!
Enjoy! Lots & lots of love.
P.S Please share with me on social if you made this, it really helps me a lot and I appreciate it more than you ever will know x
