This was a challenge I had to take! Vegan crepes? Oh yea!
Crepes w/Cinnamon Peach Filling
Makes about 4, 7" crepes.
1 1/2 TBSP. cornstarch
1 c. almond milk
1 tsp. pure vanilla extract
2 TBSP. turbinado sugar (or another dry sweetener)
1/2 c. whole wheat pastry flour
1 TBSP. chickpea flour
1 tsp. pure maple syrup
For the crepes
-In a medium bowl, whisk together the cornstarch, almond milk, vanilla, salt, and sugar.
-Sift the flours in the bowl.
-Stir until combined.
-Heat a non-stick skillet on medium heat and lightly spray with a non-stick cooking spray.
-Add approx 1/3 c. of batter to the skillet, slightly tilting to spread.
-Cook for about 3 minutes on one side, gently flip and cook another 2 minutes on the opposite side until lightly golden brown.
-Continue until batter is gone.
For the peach filling
-In a pot of boiling water, dip the peaches for approx. 30-45 seconds.
-Take the peaches out of the hot water and cool enough to handle. Peel, pit and slice the peaches.
-In a non-stick skillet on low heat, add the peaches, maple syrup, cinnamon and nutmeg.
-Gently stir until peaches are hot and all combined.
-Dived the peach filling among the crepes.
Roll up and enjoy!
I love to add the coconut whip cream to mine!