Crêpes with Berry Compote and Dairy-Free Whipped Cream

Ingredients

• 1 cup All-purpose flour
• 2 tbsp Granulated sugar
• 1/4 tsp Salt
• 2 large Eggs
• 1 cup Unsweetened applesauce
• 2 tbsp Melted vegan butter
• 2 cups Mixed berries (fresh or frozen)
• 1 tbsp Lemon juice
• 1 cup Dairy-free whipped cream

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a blender, combine the 1 cup all-purpose flour, 2 tablespoons granulated sugar, and 1/4 teaspoon salt.
2. 2Add the 2 large eggs and 1 cup unsweetened applesauce to the blender. Blend until the mixture is completely smooth.
3. 3Add the 2 tablespoons melted vegan butter to the blender and blend again until just combined. Let the batter rest for 15 minutes.
4. 4Heat a lightly oiled griddle or a 25.4 cm non-stick frying pan over medium heat, around 175°C.
5. 5Pour 1/4 cup of the rested batter onto the hot griddle and immediately swirl the pan to spread the batter into a thin, even circle about 20.32 cm in diameter. Cook for 2 to 3 minutes, or until the edges look dry and the bottom is golden brown.
6. 6Carefully flip the crêpe using a spatula and cook the other side for another 2 to 3 minutes until golden brown. Transfer the cooked crêpe to a plate and repeat with the remaining batter, making about 8 crêpes.
7. 7While the crêpes are cooking, combine the 2 cups mixed berries and 1 tablespoon lemon juice in a medium saucepan. Cook over medium heat, stirring occasionally, for about 10 minutes, until the berries have softened and released their juices, creating a compote.
8. 8To serve, spoon the warm berry compote onto the center of each crêpe. Fold the crêpes in half, then in half again to form a triangle, or roll them up. Top each filled crêpe with a dollop of the 1 cup dairy-free whipped cream.

Substitutions

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