vegan crêpes
To a high-speed blender, sift in the all-purpose flour to ensure that there are no clumps. Add in the almond milk, applesauce, coconut oil, and salt. Blend until everything is smooth. If you do not have a high-speed blender, sift the all-purpose flour into a large bowl, then add the salt. Mix until well combined. Slowly whisk in the almond milk, applesauce, and coconut oil until a smooth crêpe batter forms, similar to a pancake batter.
Heat a large nonstick skillet over medium-low heat. You may need to lightly oil the pan with coconut oil or vegan butter depending on how nonstick it is. Once the pan is heated, add in 1/4 cup of batter and then quickly tip and rotate pan to spread batter as thinly as possible. Once the crepe appears dry on top (after about 1 minute), use a spatula to gently flip it over and cook for about a minute more. Flip the crepe over once more and cook for another 30 seconds to ensure that everything is cooked through. You will know that the crêpes are done when you see nice golden streaks on them. Set the crepe aside on a large plate and continue until you have cooked all of the batter.
Serve the crêpes rolled up or folded into triangles and with any toppings or fillings that you desire. We like to stuff our rolled crêpes with vegan chocolate hazelnut butter and fresh fruit, and then topped it with vegan whipped cream, chocolate sauce and powdered sugar. If you would like to keep it simple, you can serve the crêpes in triangles with fresh fruit, powdered sugar, and chocolate sauce. Enjoy!
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