Makes 10 crepes
Crepes are the unsung hero of breakfast foods. They’re delicious, super easy to make, and incredibly versatile. We love them for breakfast, brunch, or as an afternoon snack. Best part is, they can be healthy or indulgent.
We’ll let you in on a little secret about crepes. The key to a great crepe isn’t only about the batter and heat of the pan – it’s about having a great non-stick pan. You could make the best batter and be at the perfect heat, and prep with oil but still end up with crepes that stick if you don’t have the right pan. Check out this Anolon pan if you’re in the market for a new one.
Sift all-purpose flour to remove any lumps.
Combine ground flax seeds with hot water.
In a large mixing bowl, combine non-dairy milk, flax seed mixture, organic sugar, kosher salt, and pure vanilla extract and cinnamon (both optional).
Mix to fully combine.
Add in sifted all-purpose flour and stir just to combine.
Cover and place in the refrigerator for at least 30 minutes.
Preheat a non-stick pan over medium heat.
Lightly grease with vegan margarine.
If the pan is hot when placing a palm 4-inches from the surface, lower the heat.
Pour a little less than ¼ cup of batter into the pan.
Swirl the pan to allow the batter to cover the entire bottom of the pan.
Cook the crepe until the bottom is lightly golden.
Flip the crepe and cook on the remaining side until slightly golden.
Notes + Serving Tips
The batter can be made ahead and stored in the refrigerator for up to 3 days.
Fill or top your crepes with fun ingredients to kick up the breakfast fun.