Fruit & Crème Crêpes

Photo: Down to Earth Recipes
This vegan crépes are filled with an almond crème and fresh fruit for a delicious and romantic breakfast.
Yield
4 large crêpes and 1 1/2 cups almond crème
Vegan
Breakfast
Ingredients
  • 1 vanilla bean (or 1 Tablespoon vanilla extract)
  • 1 cup raw almonds, soaked overnight and drained
  • ¼ cup raw cashews
  • 1 cup apple juice
  • 2-3 Tablespoons agave syrup
  • ½ cup soymilk
  • 2/3 cup water (more for texture, if needed)
  • ¼ cup melted vegan margarine, plus more for pan
  • 2 teaspoons vanilla extract (optional)
  • 1 Tablespoon sugar (optional)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • Pinch sea salt
  • 2 cups fresh chopped fresh fruit
Instructions
  1. To prepare the vanilla bean: slice bean lengthwise and open like a book. Using a butter knife, scrape the insides of the pod and set aside. (Save the pod for use in coffee, tea, or sugar!)
  2. Add vanilla, almonds, cashews, apple juice, and agave to a high-speed blender. Blend until totally smooth. Remove and set aside.
  3. To make the crêpes: In a large bowl, mix soymilk, water, earth balance, flour, baking powder, and salt (add sugar and vanilla only if making sweet crêpes). Whisk until very smooth.
  4. To make the crêpes: Lightly grease a non-stick skillet with earth balance. Heat over medium heat. When skillet is warm, measure ½ cup batter into pan and immediately swirl pan so that batter spreads evenly across bottom of pan. Cook until bubbles appear, then gently flip to other side. Cook until just firm. Continue with remaining batter.
  5. To build the crêpes: layer crêpes on plate, spread with ½ cup almond crème and layer with fresh fruit. Roll and serve!
  6. Crêpes make excellent leftovers; layer and wrap tightly. Store in the fridge for a few days, or freeze for later.