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Vegan Protein Crêpes

Is there anything better than a crepe? On a Saturday morning with lemon and sugar, for lunch with last night’s ratatouille, or from a van at a Christmas market with chocolate and strawberries. Cast your memory back to your best moments and we bet there was a crepe there. Ok that might be a bit of an exaggeration but they are amazing and this recipe is no different. We’ve given some topping suggestions but just go wild with it! The more toppings the better.

Ingredients
  • 260 plain white flour
  • 40g Good Hemp Pure 85% Hemp Protein
  • 1/2 tsp salt
  • 1 tbsp caster sugar
  • 700 ml Good Hemp Seed Milk
  • 3 tsp vanilla extract
  • ½ tsp oil of your choice (to grease the pan)
  • Optional: zest of 1 lemon
  • To serve: fresh raspberries, fresh cherries, maple syrup

Method

1

Sift all your dry ingredients (flour, hemp protein, salt, sugar) and add to a large bowl. Add lemon zest if desired.

2

In a large cup/jug, mix seed milk and vanilla extract. Slowly pour your wet mixture over your dry mixture and whisk until no lumps remain.

3

Grease a pan with oil and heat until the oil is hot (but not smoking). Next add ¼ cup of crêpe batter to the middle of your pan, then gently tilt the pan to swirl it around to form a thin crêpe.

4

Cook for roughly 60 seconds on each side until slightly golden at the edges.

5

Serve with fresh fruit, syrup, sugar, cinnamon, or other toppings of your choice.