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.
- 260 plain white flour
- 40g Good Hemp Pure 46% 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
Sift all your dry ingredients (flour, hemp protein, salt, sugar) and add to a large bowl. Add lemon zest if desired.
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.
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.
Cook for roughly 60 seconds on each side until slightly golden at the edges.
Serve with fresh fruit, syrup, sugar, cinnamon, or other toppings of your choice.