I am a firm believer in breakfast for dinner. Usually when daddy is out of town, or if I can’t get it together enough to figure out another dinner (which is fairly often).

But even breakfasts for dinner can use some variety. I usually make hash browns,  baked tofu slices and something with a sweet element. (yes, I have a sweet tooth). If I’m super lazy, its just a sprouted grain toast with jam, but usually I’ll bust out some french toast or pancakes.

For some reason, I have forgotten about the crépe option! And really they are SO easy. The chic pea flour creates an eggy texture in the finished product. There are only 8 total ingredients and you basically just sift and blend and you are ready to go in minutes.

I had my own kids and even a neighbor kid try these out and got empty plates and thumbs up. So if you can’t do dairy or eggs, or just want to limit them, this is such a great way to still enjoy this fancy breakfast option.

Vegan Crepés

Yield: 8 crepes

Ingredients:

3/4 cup whole wheat pastry flour

1/2 cup brown rice flour

1/4 cup chicpea flour

1 Tablespoon Kuzu, finely ground

1/4 teaspoon salt

1 1/4 cup almond milk (or any plant milk)

2 Tablespoons maple syrup

1/4 teaspoon almond extract

1/4 cup water

vegetable oil for oiling pan

Procedure:

Sift flours, ground Kuzu and salt. Whisk well to blend.

In a blender, add flour mixture, milk, maple and almond extract.Blend for 2 minutes. Allow to sit in refrigerator for 10 minutes. After it has rested, add the water and blend for 1 minute more. Batter should be thin.

Heat a 10 inch skillet (interior surface should be about 8 inches), preferable cast iron, over medium heat. Using a paper towel, lightly oil the pan.

Measure out a scant 1/4 cup batter. Turn and tilt the pan immediately in a circular motion as you begin pouring, to spread a thin coat of the batter evenly on the pan.

*If batter is too thick and does not coat the pan easily, whisk in the water by tablespoons until it comes to the right consistency.

Cook until the top of the crepe appears dry and the edges become brown, about 1-2 minutes. Using a fork, gently pry the edge of the crepe up and using your fingers to pull the crepe from the pan, flip the crepe and cook for 30-40 seconds, then remove to a plate, and place a piece of parchment on top to separate the crepes and prevent them from sticking together.

They can be kept like this, enclosed in a freezer safe bag for up to a month.

Or you can eat them right now!

I kept it simple with fresh strawberries and powdered sugar. Cinnamon apples would also be awesome. Here is the cinnamon apple filling I use for most of my desserts. Bananas and (vegan) Nutella might also be super yummy!