Vegan Crêpes with Berry Compote

Instructions

1. 1In a blender, combine the 1 cup of All-Purpose Flour, 1 1/2 cups of Plant-based Milk, 2 tablespoons of Maple Syrup, and 1 teaspoon of Vanilla Extract. Blend until the mixture is completely smooth.
2. 2Place a non-stick skillet or crêpe pan, about 25.4 cm in diameter, over medium heat. Heat the pan until it is 175°C.
3. 3Pour 1/4 cup of the batter onto the hot pan. Immediately tilt and swirl the pan to spread the batter evenly across the bottom, creating a thin circle.
4. 4Cook the crêpe for 2 to 3 minutes, or until the edges begin to lift and the bottom is golden brown. Carefully flip the crêpe and cook for another 1 to 2 minutes on the second side until golden brown.
5. 5Transfer the cooked crêpe to a plate and repeat steps 3 and 4 with the remaining batter, adding the 1 tablespoon of Plant-based Butter to the pan as needed to prevent sticking. You should have about 4 to 6 crêpes.
6. 6In a medium saucepan, combine the 2 cups of Mixed Berries, 1 tablespoon of Lemon Juice, and 1 teaspoon of Cornstarch. Place the saucepan over medium heat.
7. 7Cook the berry mixture, stirring occasionally, for 5 to 7 minutes. The berries should soften and release their juices, and the sauce will thicken enough to coat the back of a spoon. Remove from heat.
8. 8Serve the warm crêpes immediately, topped with the berry compote.

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