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Vegan French Crêpes
Flipping fabulous crêpes, made with Alpro
Desserts
Vegan
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- 800ml Alpro Almond drink
- 300g plain flour
- 1 tsp baking powder
- 1/2 tsp salt
- 5 tbsp cane sugar
- 1 tbsp cornflour
- 2 tbsp sunflower oil
- 1 tsp ground cinnamon
- 1/2 tbsp vanilla essence
- SECTION|To cook:
- plant-based butter/spread
- SECTION|Toppings:
- Peanut butter
- Melted vegan chocolate (70%+)
- Toasted almonds
- Red fruits (optional)
Try adding a thin slice of apple straight after pouring the batter into the pan.
Use gluten free flour
Ingredients
- 800ml Alpro Almond drink
- 300g plain flour
- 1 tsp baking powder
- 1/2 tsp salt
- 5 tbsp cane sugar
- 1 tbsp cornflour
- 2 tbsp sunflower oil
- 1 tsp ground cinnamon
- 1/2 tbsp vanilla essence
- SECTION|To cook:
- plant-based butter/spread
- SECTION|Toppings:
- Peanut butter
- Melted vegan chocolate (70%+)
- Toasted almonds
- Red fruits (optional)
Try adding a thin slice of apple straight after pouring the batter into the pan.
Use gluten free flour
Preparation
1
Make the batter. Put all the ingredients apart from the spread in a blender and whizz until smooth. Easy peasy!
2
Melt a knob of plant-based spread in a frying pan and ladle in a thin layer of batter. Flip when you see bubbles appear and pile up the cooked crêpes on a plate – keep them warm until you're ready to serve.
3
Repeat until all your batter is used up.
4
Serve hot, folded into quarters, topped with dollops of peanut butter, melted chocolate and a scatter of toasted almonds. Bon appetit!
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