Pescatarian Vegan Sweet Crepes with Berries
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Learn more →Ingredients
4 servings
For the batter
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 cup all-purpose flour
- 1 tbsp granulated sugar
- ¼ tsp salt
- 1 ½ cups oat 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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