We’ve added a little sugar and vanilla to our regular vegan crepe batter for a sweet, caramelly edge.
Make your own oat milk with our recipe here. An easy, creamy milk alternative for vegans – simply use rolled oats and water, blend together and strain through a muslin. To keep it vegan, use maple syrup as a sweetener.
plain flour 150g
oat milk or soya milk 250-300ml
coconut oil 1 tbsp,
caster sugar 1 tbsp
vanilla extract ½ tsp
groundnut oil for frying
vegan chocolate spread
Put the flour in a bowl with a pinch of salt then gradually whisk in enough plant milk until you have a thin, pourable batter the texture of single cream. Whisk in the coconut oil, sugar and vanilla. Leave to sit for 5 minutes.
Heat a crêpe pan or frying pan to hot then brush lightly with oil. Add a small ladleful of the batter to the pan, swirling it around so that it thinly coats the pan. Cook for a few minutes or until golden, then flip and cook the other side.
Serve with lemon and sugar, or chocolate spread and raspberries.