Low Sodium Vegan Sweet Crepes with Berries

Total time1 hr

Prep time10 min

Cook time20 min

Low Sodium Vegan Sweet Crepes with Berries

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Ingredients

4 servings

For the batter

1 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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3 tbsp water
1 cup all-purpose flour
1 tbsp granulated sugar
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 ½ cups oat milk
Chef's tip
Use the same amount of plain, unsweetened soy milk.
2 tbsp vegan butter, melted
1 tsp vanilla extract

For cooking

1 tsp vegan butter, for the pan

For the filling

2 cups mixed fresh berries (strawberries, blueberries, raspberries)
2 tbsp maple syrup
1 tsp lemon juice

For serving

powdered sugar, for dusting (optional)

Instructions

1
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
2
In a large mixing bowl, whisk together the flour, sugar, and salt. Add the oat milk, melted vegan butter, vanilla extract, and the flax gel, then whisk until the batter is smooth and thin — it should pour easily, closer to the consistency of heavy cream than pancake batter. Rest the batter at room temperature for 25 minutes to allow the flour to fully hydrate.

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