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 ready to cook, heat a 10-inch skillet on medium low heat. Melt some vegan butter (about 1 teaspoon per crepe, added each time you're going to make a crepe) in the pan. Using 1/3 cup measure, pour 1/3 cup of the crepe batter in the pan in a circular motion, then swirl to spread the batter.

Let cook until the top is dry (around 3 minutes), then carefully run a silicone spatula all around the crepe to loosen it. Flip and cook for about a minute. Transfer carefully to a plate and cover with a clean kitchen towel to keep warm while you make the other crepes.

Be sure to melt a teaspoon of butter in your pan every time before you add more batter. Repeat this until you are out of crepe batter.

Fill according to your heart's desire!