Vegan Crepes
Flaxseed meal makes an excellent substitute for eggs in this vegan crepe batter. The batter is made in a blender for easy preparation and cleanup. The crepes taste great served simply with a drizzle of maple syrup. Or, serve them for brunch filled with sautéed vegetables or for dessert filled with a fruit compote.
Source: EatingWell.com, October 2018
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
To make ahead: Stack the crepes, placing a piece of wax paper between each one, wrap and refrigerate for up to 2 days or freeze for up to 1 month.
Nutrition Facts
Serving Size:
1 crepe Per Serving:
93 calories; protein 3.1g; carbohydrates 18g; sugars 59g; fat 1.1g; saturated fat 0.1g; vitamin a iu 109.6IU; folate 22.3mcg; calcium 103mg; iron 2.2mg; magnesium 6.6mg; potassium 43.5mg; sodium 183.2mg; thiamin 0.1mg.
Exchanges:
1 starch