Easy Vegan Pumpkin Crepes
Ingredients
- 1 cup of oat flour
- 1 tbsp of tapioca flour (sub corn starch)
- 1 tbsp of raw cane sugar
- 1 tsp of cinnamon
- Pinch of salt
- 1 cup + 1/4 cup of plant milk
- 1/3 cup of pumpkin puree
- 1 tbsp of neutral oil (coconut, olive, grapeseed...)
Preparation
Add all ingredients, besides the extra 1/4 cup of plant milk, to a mixing bowl.
Use an electric mixer to combine everything into a smooth mixture with no lumps left.
Thin the batter out with the extra 1/4 cup of plant milk, using less or more if needed; the batter should be creamy and easily pourable, but not watery. If you want thick crepes, leave the batter more dense.
Cook crepes on a hot non-stick skillet, do not make them too large. Gently flip halfway through.
Notes
Optionally serve with caramel sauce, which can be found in the highlighted stories.
