The Best Gluten-Free Vegan Crepes

Lazy weekend mornings call for fun breakfast foods. Pancakes and waffles are an easy go-to, but you can always lighten up the calories (and the carbs!) with these lighter-than-air vegan crepes. These crepes are made with PB2's Performance Peanut Protein, which boosts the protein content and gives these crepes an immense amount of flavor. Fill with a homemade vegan yogurt filling, berries, and top with a sprinkle of powdered sugar for a delectable weekend treat. Perfect for breakfast, or hey, even a dessert!

Recipe courtesy of PB2 and Mae Elizabeth.

Ingredients

For the crepes:6254a4d1642c605c54bf1cab17d50f1e

2 Tbsp flaxseed meal
6 Tbsp water
3/4 cup gluten-free oat milk
1/2 cup sparkling water (regular water will work, too)
1 cup of 1:1 gluten-free baking flour
1/4 tsp salt
3 Tbsp vegan butter
1 1/2 tsp vanilla extract
2 scoops PB2 Performance – Peanut Protein (Dutch Cocoa)
1 Tbsp maple syrup

For the filling:

8 oz. vanilla gluten-free vegan yogurt
2-3 cups of berries of your choice

For the topping:

Berries of your choice
Powdered sugar, for dusting

How to Make It:

1. Make two flaxseed "eggs" by combining flaxseed meal with water. Mix together and set aside for 5 minutes.
2. Combine all of the crepe ingredients into a blender until smooth. If you have to hand mix, make sure the batter is as smooth as possible.
3. Heat a small 6" non-stick pan on medium heat. Spray with oil.
4. Pour a small amount of crepe batter into the pan and immediately start swirling the pan to help spread the batter out as thin as possible. You got this! Don't let this part stress you out. It takes practice if you've never made crepes before.
5. After about a minute, use a spatula to lift the edges and carefully flip the crepe. Cook the other side until golden brown. Repeat with the rest of the batter.
6. Spread the vanilla yogurt on each crepe-like sauce on a pizza, add about 4-5 berries in a row, and roll the crepe up.
7. Top with whatever you want! I used powdered sugar and more berries.
8. Enjoy!

Eat This! Tip

You can make the batter the night before if you want! Store in the fridge and it will be good to go the next morning.

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