Dairy-Free Crêpes with Berry Compote

Ingredients

• 1 cup All-Purpose Flour
• 1 1/2 cups Unsweetened Almond Milk
• 2 tablespoons Vegan Butter, melted
• 1 tablespoon Sugar
• 1/4 teaspoon Salt
• 1/2 teaspoon Vanilla Extract
• 2 cups Mixed Berries (fresh or frozen)
• 2 tablespoons Maple Syrup
• 1 teaspoon Lemon Juice

Instructions

1. 1In a blender, combine the 1 cup of All-Purpose Flour, 1 1/2 cups of Unsweetened Almond Milk, 2 tablespoons of Vegan Butter (melted), 1 tablespoon of Sugar, 1/4 teaspoon of Salt, and 1/2 teaspoon of Vanilla Extract. Blend until the mixture is completely smooth.
2. 2Allow the batter to rest for 15 minutes. This resting period helps the flour absorb the liquid, resulting in more tender crêpes.
3. 3Heat a non-stick pan or crêpe pan over medium heat. The pan is ready when a drop of water sizzles and evaporates quickly.
4. 4Pour 1/4 cup of the batter into the heated pan. Immediately tilt and swirl the pan to spread the batter into a thin, even circle.
5. 5Cook the crêpe for 1 to 2 minutes, or until the edges start to lift and the underside is golden brown. Carefully flip the crêpe and cook the other side for another 1 to 2 minutes until golden brown.
6. 6Transfer the cooked crêpe to a plate and repeat the cooking process with the remaining batter, adding a little more vegan butter to the pan if needed between crêpes.
7. 7While the crêpes are cooking or resting, prepare the berry compote: In a saucepan, combine the 2 cups of Mixed Berries, 2 tablespoons of Maple Syrup, and 1 teaspoon of Lemon Juice.
8. 8Cook the berry mixture over medium heat for 5 to 7 minutes, stirring occasionally, until the berries have softened and released their juices. Gently mash some of the berries with the back of your spoon to create a thicker compote.
9. 9Fold or roll each crêpe and fill with the prepared berry compote. Serve the crêpes immediately.

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