I’ve always enjoyed eating crepes. When I was little, I fell in love with some amazing crepes made at a cafe at the beach, in the south of Portugal. They were really big, really good and the woman was also called Luisa. Every year, there I was, savoring one of those.
I made a lot of versions of crepes, pancakes and other similar preparations throughout my life, especially when I started feeling enthusiastic about plant-based foods. It was such a great feeling every time my desire of having a vegan beautiful and tasty crepe came true. I probably have more of these recipes, but for now, I share this one.
- 100g of organic spelt flour
- 200ml of pure water
- 3 tbsp of organic dry coconut
- 2 organic pitted dates
- a pinch of organic cinnamon
- a pinch of sea salt
Blend the water with the coconut. Strain it and blend the milk that comes out of it with the rest of the ingredients.
In a stir fry pan drop small quantities of dough and cook both sides. Be careful, as these crepes can be quite fragile.
Once they are done, fill them up with green leaves, vegetables, sprouts, some dressing or any other foods you like. If you want, check out our pressed salad with almond dressing and the delicious cashew cream salad.
Spelt Coconut Crepes
- 100 g spelt flour
- 200 ml pure water
- 3 tbsp dry coconut
- 2 pitted dates
- a pinch cinnamon
- a pinch sea salt
Blend the water with the coconut.
Strain it and blend the milk that comes out of it with the rest of the ingredients.
In a stir fry pan drop small quantities of dough and cook both sides
Fill them up with green leaves, vegetables, some dressing or any other foods you like.