I’ve been meaning to make crepes for a while, and I finally got around to it. If you know me, you know that I’m horrible at following recipes. After searching for crepe recipes for about 15 minutes, I gave up and decided to just wing it. It turned out to be a success! I added matcha green tea powder to the batter and served the crepes with coconut whipped cream (coconut cream whipped with powdered sugar) and fresh raspberries. I hope you enjoy the recipe! Try it out, and if you post to Instagram use #plantbasedartist! I’d love to see your creations 🙂
yield: about 5 crepes
1/2 cup all purpose flour
2 tablespoons powdered sugar
3/4 teaspoon matcha green tea powder (or other flavoring such as vanilla extract)
1/2 cup soy milk
1/4 cup water
1 tablespoon canola oil (or neutral oil of preference)
prepare the batter by whisking together the flour, powdered sugar, and matcha powder. whisk in the soy milk until smooth. add the water and canola oil and continue to whisk until the ingredients are well incorporated. be sure not to over mix the batter.
heat a large nonstick pan to medium heat. lightly oil the pan by placing a few drops of canola oil (or cooking oil of choice) and wiping with a napkin. ladle the crepe batter on the pan and lift and tilt the pan in a circular motion to cover its surface in a thin layer of batter. cook until the edges begin to released from the pan and flip. cook the other side for about a minute and remove from the pan. fill with fruits or another filling and enjoy!