Start your morning with these light, lacy vegan crepes bursting with juicy blueberries and drizzled with maple syrup. Made with pantry staples in 15 minutes, they’re perfect for lazy weekends or fancy brunches!
Ingredients
For the Crepes:
- 1 cup all-purpose flour
- 1½ cups almond milk
- 1 tbsp maple syrup
- 1 tbsp melted coconut oil
- ¼ tsp salt
For the Filling:
- 1 cup fresh blueberries
- 1 tbsp lemon juice
- 1 tsp sugar (optional)
To Serve:
- Maple syrup
- Vegan yogurt
- Powdered sugar
Instructions
1️⃣ Make the Batter:
- Whisk flour, milk, maple syrup, oil, and salt until smooth. Let rest 5 mins.
2️⃣ Cook the Crepes:
- Heat a non-stick pan over medium. Pour ¼ cup batter, swirl to coat.
- Cook 1-2 mins until edges lift, then flip for 30 secs.
3️⃣ Prepare Blueberries:
- Toss blueberries with lemon juice and sugar (if using).
4️⃣ Assemble:
- Fold crepes into triangles, stuff with berries, and drizzle with syrup.
