This recipe is perfect for filling both sweet and savory crêpes, and it's so simple that you can prepare them with your kids!
In a bowl, sift the flour.
Add the plant-based drink (you can also use rice or oat milk), stirring with a whisk to avoid lumps.
At this point, once the batter is made, heat the crêpe pan well.
Pour a ladle of batter for crêpes. When it starts to come away from the edges, flip it and cook for another minute.
At this point, your crêpe is ready to be filled as you prefer! For example, I added a nice amount of vegan hazelnut cream and a sprinkle of powdered sugar!
2/3 days in the refrigerator
Italy
| Energy (kcal) | 129 |
| Carbohydrates (g) | 24.4 |
| of which Sugars (g) | 1.1 |
| Fat (g) | 1.5 |
| of which Saturates (g) | 0.17 |
| Protein (g) | 5.6 |
| Fiber (g) | 0.73 |
| Sale (g) | 0.02 |
