2tbspneutral flavored oilI use refined coconut oil
vegan butter for cooking
Tahini Maple Sauce
1/4cuptahinior a creamy nut butter
2tbspmaple syrup
1-2tbspnon-dairy milk
1/2tspcinnamon
pinchof salt
To serve
fresh fruit
powdered sugar
cacao nibs or chocolate chips
fruit preserves
Instructions
To make the crepes, sift the flour and cornstarch into a large mixing bowl.
Stir in the sugar and salt.
Make a well in the center and add the non-dairy milk, water, and oil. Whisk well.
Warm a skillet on medium heat, and grease with vegan butter.
Ladle about 1/3 cup of the crepe batter into the center of the pan, then immediately pick the pan up and rotate it to help the batter spread into as thin a layer as possible.
Return it to the heat, and cook for about 3 minutes, until the crepe has dried out.
Use a large pancake spatula to flip. Cook on the other side for about 30 seconds to a minute.
Transfer the cooked crepes to a plate lined with a kitchen towel, and cover with another towel.
Continue with the remaining crepes. I think I made around 12.
Tahini Maple Sauce
Combine the ingredients in a bowl and whisk, or blend a fork until creamy.
Fill the crepes with the sauce, fresh fruit, and other additions.