/gheeː peaː teaː/
Servings: 4 | 10 minutes
Crepes have been a popular French dessert for centuries, dating back to the Middle Ages. They were traditionally made with flour, eggs and milk, but have evolved to include many different types of fillings and toppings. This vegan version is a delicious and healthy spin on the classic.
Legend has it that crepes were invented by a French soldier who used his shield to cook the thin pancakes. The soldier was so impressed with the taste that he shared the recipe with everyone he knew!
Ingredients
- 1 cup all-purpose gluten-free flour
- 1/4 teaspoon salt
- 3/4 cup almond milk
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 banana, mashed
- 3 tablespoons vegan dark chocolate chips
Instructions
- In a medium bowl, whisk together the flour and salt.
- In a separate bowl, whisk together the almond milk, olive oil, maple syrup and mashed banana.
- Add the wet ingredients to the dry ingredients and whisk until combined.
- Heat a large non-stick skillet over medium heat. Add a few tablespoons of crepe batter to the pan and use a spatula to spread the batter into a thin circle.
- Cook for about 1-2 minutes then flip and cook for another 1-2 minutes.
- Remove from the pan and repeat with the remaining batter.
- Top each crepe with a sprinkle of vegan dark chocolate chips.
- Serve immediately or store for later.