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Vegan Martha Stewart Crepes

Vegetarian Vegan Low-Calorie

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This one is easy to master and quick to prepare, but it does require some time-out in the fridge, so don't attempt to make these crepes on an empty stomach! You can use any vegetable oil for the batter, but our personal tip is to go with coconut oil, as it will add flavor.

Prep Time 1 hour

Serves: 4

Difficulty Level: Low

Vegan Martha Stewart Crepes

Ingredients for vegan crepes:

Vegan milk - 2 1/3 cups (can be any of your choice)

All-Purpose flour - 1 1/2 cups

Vegetable oil - 1/3 cup

Light brown sugar - 3 tbsp.

Baking powder - 3/4 tsp.

Kosher salt - 1/2 tsp.

Method of preparing the vegan crepes:

Process all ingredients in a blender until smooth. Chill in the fridge for at least 30 minutes and up to a day.
Heat a non-stick pan over medium heat and oil it evenly. Pour a scant 1/4 cup of batter into the pan, turning and tilting the skillet to coat the bottom evenly.
Once the top appears set, flip it and cook for another minute or two. Stack the crepes on a plate.

Chef's Tip:

Remember to oil the pan after every 2-3 crepes.

Source: marthastewart.com

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