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Homemade Vegan Crepes with Raspberry Filling
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Ingredients:
1 Pint Raspberries
1/2 Cup Baker's Sugar
2 Tbsp Cornstarch
2 Tbsp Water
1 1/2 Cups Unsweetened Almond Milk
1 Cup Flour
1/2 Tbsp Sugar
1/2 Tsp Salt
3 Tbsp Avocado Oil or Olive Oil
Directions:
Rinse the berries and pat dry. Place the entire pint of berries in a small saucepan. Add ½ cup sugar, 2 Tbspcornstarch, and 2 Tbsp water. Heat the saucepan over low heat and keep a constant simmer, stirring occasionally so the berries don’t stick to the bottom and burn. Cook for about 10 minutes. The berry mixturewill thicken and create a nice sauce. Remove from the heat and cool for about 10 minutes.
Add the milk, flour, sugar, and salt to a medium bowl. Whisk together until smooth.
Add the oil and whisk again. The batter should be smooth without any lumps.
Preheat a crepe pan or large non-stick skillet with a flat bottom over medium heat. Lightly grease with oil.
Add ¼ cup of the batter to the pan and use the wooden crepe râteau to spread the batter into a thin circle. If you don’t have a râteau, you can lift the pan and swirl the batter into a thin circle.
Cook for about 2 minutes, flip, and cook the other side for about 2 minutes, or until golden brown.
Repeat with the rest of the batter.
Spread a spoonful of the raspberry filling onto a crepe. Fold the crepe in half, then fold in half again. Repeat with the rest of the crepes until all have been filled.
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Rinse the berries and pat dry. Place the entire pint of berries in a small saucepan. Add ½ cup sugar, 2 Tbspcornstarch, and 2 Tbsp water. Heat the saucepan over low heat and keep a constant simmer, stirring occasionally so the berries don’t stick to the bottom and burn. Cook for about 10 minutes. The berry mixturewill thicken and create a nice sauce. Remove from the heat and cool for about 10 minutes.
Add the milk, flour, sugar, and salt to a medium bowl. Whisk together until smooth.
Add the oil and whisk again. The batter should be smooth without any lumps.
Preheat a crepe pan or large non-stick skillet with a flat bottom over medium heat. Lightly grease with oil.
Add ¼ cup of the batter to the pan and use the wooden crepe râteau to spread the batter into a thin circle. If you don’t have a râteau, you can lift the pan and swirl the batter into a thin circle.
Cook for about 2 minutes, flip, and cook the other side for about 2 minutes, or until golden brown.
Repeat with the rest of the batter.
Spread a spoonful of the raspberry filling onto a crepe. Fold the crepe in half, then fold in half again. Repeat with the rest of the crepes until all have been filled.
Serve immediately.
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