Recipe: Savory Carrot Crepes (Vegan, Nut Free)
I almost didn't give you a recipe for this, but then I changed my mind. This needs to be in your life, if for no other reason than giving you an excuse to have a vibrantly beautiful breakfast. I used an existing crepe recipe by The Hidden Veggies and tweaked it so I could make it with carrot juice, which is how you get the pretty orange crepes here. I then filled said crepes with beet tofu spread and some sauteed veggies--onions, mushrooms, and spinach. It was pretty, yes, but it was also absolutely delicious. Fill these however you like! Savory Carrot Crepes Yield: About 7 crepes 3/4 cup carrot juice 1/3 cup chickpea flour 1 cup unsweetened plant milk (I used soy) 3/4 cup flour 1/2 teaspoon salt Vegan butter, for cooking First, put carrot juice in a blender. Add chickpea flour. (The order matters--it won't blend well otherwise, so put wet in first!) Blend until smooth. Add plant milk, flour, and salt. Blend again until smooth. Set aside and let rest for 10 minutes. When r...
