Vegan Christmas Crepes

A delicious stack of crepes, folded on top of each other with layers of shaved apple, red grapes, pomegranate and powdered sugar. If these don't put you in the Christmas spirit I don't know what will.

Course Breakfast, Sweets

Cuisine French

Prep Time 30

Cook Time 30

Rest time 1

Total Time 2

Servings people

Calories 210kcal

Author Hannah Sunderani

Ingredients

1 cup all-purpose flour
1/4 tsp sea salt finely ground
1 1/2 cup almond milk
3 tbsp neutral oil (avocado or melted coconut)
1 tbsp maple syrup
1 tsp vanilla extract
2 tbsp water approximately
1 apple (I like gala or honey crisp)
1 cup red grapes sliced
1/2 pomegranate for topping
icing sugar to sprinkle
maple syrup to serve

US Customary - Metric

Instructions

In a mixing bowl add flour and salt. Whisk to combine. Then add milk, oil, maple syrup and vanilla extract. Whisk again until well combined and place in the fridge to chill for at least one hour.
Lightly oil a non-stick pan and bring to medium heat. Pour 1/4 cup of crepe batter onto the pan and swirl it around until the entire surface is coated (as best you can) and batter takes on a generally circular shape. Cook until edges start to pull away from the pan (1-2 minutes). Then, gently flip the crepe and cook the other side for 15-20 seconds. Slide crepe onto a plate. Adjust batter if needed (if you noticed it was too thick add a splash more water. I used 2 tbsp water to thin).
Repeat Step 2 until you've used all the batter.
On a serving plate fold crepes into triangles and layer one on top of the other. Thinly slice your apple and layer the pieces in between the folds as desired. Top crepes with sliced grapes, pomegranate seeds and sprinkle with icing sugar for a winter wonderland effect. Serve with maple syrup, remaining sliced apple, more grapes and pomegranate seeds.

Notes

*Crepes can be made one day ahead. Wrap well and keep in fridge. Optional to warm in the oven at 150C/300F covered in tea towel for 20 minutes before serving.

Nutrition