22 – Vegan Crepes

DSC_0107

Ingredients – Almond milk, ground flaxseed, vanilla, flour, raw sugar & salt

DSC_0133 DSC_0129 DSC_0126

DSC_0112 DSC_0123

DSC_0113

In my last post I was celebrating Scotland with a very Scottish treat. This week I am celebrating my other country, France, with a very French treat. I was born in “la chandeleur” day which is the equivalent of pancake day in France. This is why for most of my birthdays my mum used to make a crepe cake which is basically huge amount of crepes stacked together….and with candles on top. I love crepes, from sweet to savoury ones.  The vegan version is surprisingly very good but the dough is a bit more sticky than a normal dough so make sure your crepe pan is very hot and well oiled before pouring the dough.

Here is how to make those vegan crepes:

300ml of almond milk

1 flaxseed egg

1 tbsp of vanilla essence

100g of flour

1 tbsp of sugar

1 pinch of salt

– To make the flaxseed egg put one tbsp of ground flaxseed in a mug. Add 3 tbsp of lukewarm water then leave for 2 minutes. After a couple of minutes mix well until you obtain a sticky mixture the consistency of an egg.

– Put the almond milk in a bowl

– Add the sifted flour, sugar and salt. Mix well then add the flaxseed egg.

– Finally add some vanilla essence.

– Leave the dough to set for at least an hour in your fridge.

– Using a crepe pan, make delicious crepes.

– Et voilà.

 

 

 

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s