Vegan Crêpes with Raspberries and Lemon

February 28, 2015
Vegan Crêpes with Raspberries and Lemon

It’s the weekend, yeah for weekends! I woke up this morning feeling pretty good, even though I’d had a “boys” night out. Well not actually out, but over to a friend’s place for some music listening. This particular friend is what I’d call an Audiophile so to speak. He spends copious amounts of money each week on perfectly crafted vinyl records. His stereo system is worth more than my car! He is into having “theme” nights for the music selection to keep it different. This night it was random listening.

He came up with the plan to label his record bins 1-28 (yes he has that many) and then we would pick tickets out of a bowl to let us know what bin we’d picked. We then had to play one track from 5 different albums from that bin.

All in all it turned out pretty good and my picks were well liked. My choices included Dinosaur Jr, Duke Ellington and Fleetwood Mac.

Well back to waking up feeling good, I had a hankering for pancakes and my wife just volunteered to make me some! She calls them crepes, I call them pancakes I think they are both the same. We made them with flour, vegan butter spread, almond milk and water.

We complimented them with fresh raspberries, a squeeze of lemon and a little icing sugar (really just for the photos) I have to say they were pretty good pancakes! The rest of the day was busy shopping here and there, one of our shops being Wholefoods in Oakville. This is where we buy all our fresh fruits and veggies, a little expensive but a great selection.

Vegan Crêpes with Raspberries and Lemon

Vegan Crêpes with Raspberries and Lemon
Recipe type: Breakfast
Cuisine: American
Serves: 12
  • ½ cup almond milk
  • ½ cup water
  • 4 Tbsp. nondairy margarine, melted
  • 1 Tbsp. sucanat
  • 2 Tbsp. Maple syrup
  • ¼ tsp. salt
  • 1 cup all-purpose flour
  • Oil, for frying
  1. In a large bowl, using an electric mixer, blend together the soy milk, water, nondairy margarine, sugar, maple syrup, and salt. Add the flour and mix again. Cover the bowl with plastic wrap and refrigerate it for 2 hours.
  2. Lightly oil a small nonstick skillet or crêpe pan and place it over medium-high heat. When the pan is hot, pour in ¼ cup of the batter and swirl it until it covers the entire bottom of the pan. Cook the crêpe until it is golden then flip it and cook the other side.

Vegan Crêpes with Raspberries and Lemon

Vegan Crêpes with Raspberries and Lemon

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