This recipe is perfect both for filling sweet crêpes and savory ones, and it is so simple that you can make them with your children!
In a bowl sift the flour.
Add the plant-based drink (you can also use rice or oat milk), whisking without forming lumps.
At this point, once the batter is made, heat the crêpe pan well.
Pour in one ladleful for each crêpe. When it starts to come away at the edges, flip it over and cook for another minute.
At this point your crêpe is ready to be filled however you like! For example, I put a generous amount of vegan hazelnut spread and a dusting of powdered sugar!
2/3 days in the refrigerator
Italia
| Energy (kcal) | 136.34 |
| Carbohydrates (g) | 25.87 |
| of which sugars (g) | 2.24 |
| Fat (g) | 1.43 |
| of which saturates (g) | 0.23 |
| Protein (g) | 5.87 |
| Fibre (g) | 1.13 |
| Salt (g) | 0.03 |
