You'll love everything about this breakfast – the color, the flavors, the coconut whip, the effortlessness, the blueberry that add a tartness, and the crêpes. If you’re looking for a colorful, light, breakfast, you need to try these crêpes.
MATCHA CRÊPES [VEGAN]
INGREDIENTS
FOR THE CRÊPES:
- 2 tablespoons coconut sugar
- 1 cup almond milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 tablespoon matcha powder
- 1 cup flour
FOR THE FILLING
- 1/3 cup powdered sugar
- 1 teaspoon vanilla
- 1 can coconut milk
PREPARATION
- Combine all ingredients for the crêpes in a bowl and set them aside in the fridge for about 20 minutes.
- While the batter is resting, Remove the solid portion of the canned coconut and place in the bowl of a standing mixer with vanilla. Sift in the powdered sugar for the best texture. Combine all the filling ingredients and whisk them until smooth. Then set them aside to chill.
- Heat a crepe pan or medium size nonstick skillet on a medium flame. Right before you add the batter, put a small dap of vegan butter in the pan and swirl it to coat the pan.
- Then, using a ¼ cup scoop, scoop batter into the pan, swirling the pan as you pour to evenly coat the pan with the batter.
Once the batter is even, set the pan down and allow the crepe to brown just slightly. Then carefully lift up the edges with a spatula and flip over, if you are a beginning crepe maker, you can skip the flipping part if you can’t get right, just allow the batter to set on the top. - Once the crepe is browned on both sides, turn it out onto a paper towel or a plate.
- Repeat with remaining batter until all of it has been used.
- To serve, heat the filling in the microwave until warm. Place a crepe on the plate, place the filling the center and fold up the sides.
- Top with fresh cinnamon coconut whipped cream, candied pecans, and serve.
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