2 cup flour
3 cup vegan milk
1 teaspoon baking powder
1 teaspoon baking soda
1 Tablespoon apple cider vinegar
2 Tablespoon vanilla custard powder
1/4 teaspoon sea salt
a sprinkle of icing sugar (optional)
Mix the dry ingredients in a large bowl with a fork, and then stir in the milk until it is smooth (use a whisk to get out all of the bumps). Heat a pan on medium, add a bit of vegan butter or coconut oil to it, and use a ladle to pour the batter into a circular shape in the middle.
Then hold onto the handle of the pan, lifting it and moving the batter around to fill the whole pan instead of leaving it to cook like a thick pancake.
Let it cook for a minute (there should be some bubbles that appear when it is ready to flip). Turn the heat down a little if you are getting dark crepes. When you are done, see below for the Vanilla Cream recipe.
1 cup cashews (raw, unsalted)
1/2 cup water
2 teaspoon vanilla
1 Tablespoon raw agave nectar
1/8 teaspoon sea salt
Mix all of the ingredients in a blender until really smooth. In the center of the crepe lay down a bed of raspberries or whatever fruit you like, and cover them with the cream. Roll the crepe and drizzle the cream on top as well.
To replace sweetened condensed milk in a recipe just add another tablespoon of agave nectar, and to make a lemon cream just add 2 tablespoons of freshly squeezed lemon juice. To make a sweet spice cream just add 1/4 teaspoon of allspice and 1/4 teaspoon of cinnamon.
These lovely crepes are wonderful with any one of the three cream recipes. Love it.
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