Hello everybody!
One of my favorite memory related to my childhood is the time spent with my family in Corsica for holiday, in a small city called Calvì. I remember that my dad taught me to say some French words and I was so proud when, every afternoon I pronounced the following sentence in my favorite shop; “on crêpe avec beaucoup Nutella”.
That’s why now i love crepes. Crepes remind me happiness, childhood, freedom. I loved them so much when I was a child! Sweet and also salty! That’s why I decide to try a recipe to have crepes, of course in a vegan style.
The recipe I present in this post is perfect for both sweets and salty crepes. I love eating them with vegetables for dinner, hope you can enjoy them as well!
One of my favorite memory related to my childhood is the time spent with my family in Corsica for holiday, in a small city called Calvì. I remember that my dad taught me to say some French words and I was so proud when, every afternoon I pronounced the following sentence in my favorite shop; “on crêpe avec beaucoup Nutella”.
That’s why now i love crepes. Crepes remind me happiness, childhood, freedom. I loved them so much when I was a child! Sweet and also salty! That’s why I decide to try a recipe to have crepes, of course in a vegan style.
The recipe I present in this post is perfect for both sweets and salty crepes. I love eating them with vegetables for dinner, hope you can enjoy them as well!
Ingredients for 4 crepes:
For the crepes:
120gr of whole spelt flour
200ml of almond milk
1 big tablespoon of olive oil
A bit of water
For the vegetables:
1 zucchini
100 gr of mushroom
2 tomatoes
Basil
Method:
For the crepes: add slowly the almond milk to the four while stirring. Keep stirring till you get a fluid consistency with no pieces of flour inside. Add the olive oil and stir again. If the consistency is too thick, add a bit of water. The result should be a fluid consistency, not very thick.
Heat a anti-stick pan over a high heat. Pour a bit of the mixture in the pan and spread it in a round shape. Keep cooking for few minutes till the crepe becomes more solid. When it is solid enough turn it on the other side and cook for other few minutes. Repeat the process till you finish the mixture.
For the vegetables: cut the zucchini and the tomatoes in small pieces. Cook them with the mushrooms in a hot pan with a bit of olive oil. Add pepper if you like and basil.
Serve the warm crepes with inside the vegetables. Enjoy!!
For the crepes:
120gr of whole spelt flour
200ml of almond milk
1 big tablespoon of olive oil
A bit of water
For the vegetables:
1 zucchini
100 gr of mushroom
2 tomatoes
Basil
Method:
For the crepes: add slowly the almond milk to the four while stirring. Keep stirring till you get a fluid consistency with no pieces of flour inside. Add the olive oil and stir again. If the consistency is too thick, add a bit of water. The result should be a fluid consistency, not very thick.
Heat a anti-stick pan over a high heat. Pour a bit of the mixture in the pan and spread it in a round shape. Keep cooking for few minutes till the crepe becomes more solid. When it is solid enough turn it on the other side and cook for other few minutes. Repeat the process till you finish the mixture.
For the vegetables: cut the zucchini and the tomatoes in small pieces. Cook them with the mushrooms in a hot pan with a bit of olive oil. Add pepper if you like and basil.
Serve the warm crepes with inside the vegetables. Enjoy!!