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Recipes

Easy Egg-Free Crepes

Created by Landen McBride
Found in: Breakfast, Spring, Summer, Fall, Winter, Dairy free, Vegan

Easy Egg-Free Crepes

 

A festive and delicious egg-free breakfast that is allergy adaptable for the whole family! These crepes are topped with coconut whipped cream, chia seed jam, and Panda Puffs Cereal.

Ingredients: 

Crepes:

  • 1 cup all-purpose flour
  • 1 Tbs sugar
  • 1/4 tsp sea salt
  • 2 Tbs unrefined coconut oil
  • 1 1/2 cups almond milk
  • 1/4 tsp pure vanilla extract
  • 1/2 Tbs butter or coconut oil, for greasing the pan

Coconut Whipped Cream:

  • Full fat coconut milk (or coconut cream), chilled overnight
  • 1/4 cup powdered sugar (or more to taste)

Chia Seed Jam:

  • 2 cups fresh or frozen strawberries 
  • 1 Tbs lemon juice
  • 1 Tbs maple syrup
  • 2 Tbs chia seeds
Directions: 

Crepes:

  1. In a large bowl, combine the flour, sugar, sea salt and then into a well in the middle, pour the almond milk, coconut oil and vanilla. Mix with a whisk until smooth. 
  2. Melt the butter in a medium frying pan, and pour about 1/2 cup of the batter into the middle. Quickly pick up the pan by the handle and rotate it, until the batter covers the entire bottom, forming a large circle. After 30 seconds or so, flip the crepe over with a very flat spatula, and cook for another 20 seconds or so. Don’t let it get too brown. Remove from the heat and serve immediately. Repeat with the rest of the batter.

Coconut Whipped Cream:

  1. Place a metal bowl in the fridge for 10 minutes. Remove the bowl from the fridge and scoop the very thick coconut cream into the bowl (leaving the coconut water in the can). Blend for a minute or so until fluffy. Add the powdered sugar and mix for another 30 seconds or so. Use immediately, or for a thicker consistency, refrigerate.  

Chia Seed Jam:

  1. In a small saucepan, heat the strawberries over medium heat until the strawberries boil. Let them cook for 3-4 minutes until the juice is released and they are soft and easily crushed with a rubber spatula or wooden spoon. Remove from the heat, and add the lemon juice and maple syrup. Stir in the chia seeds and refrigerate for 1-2 weeks or freeze for up to 3 months.  

 

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Landen McBride

Author Bio

Landen McBride is a freelance writer from Austin, TX.  You can find her most frequently at Measure and Whisk, a cooking blog that focuses on creating real food, with the occasional post about minimalist living. She enjoys reading, baking, and having adventures out of doors with her husband and toddler.