My diet has changed a lot over time. First I started including more fruits and vegetables in my diet, then I became a vegetarian, then a vegan, and now I’m also trying to eat as healthy a diet as possible without becoming obsessed. I don’t usually eat wheat, except on special occasions, not for fashion, but because it doesn’t feel good at all and there are other whole grains that are much more nutritious and healthy.
We already had a recipe for vegan crepes on the blog, but what is different about this recipe is that is healthier than the previous one and is just as rich or even more so. ?
- 3/4 taza de harina de avena (80g)
- 3/4 taza de harina de trigo sarraceno (100 g)
- 1 taza de leche de coco (250 ml)
- 1 taza de leche de avena (250 ml)
- 1 cucharada de mantequilla de almendras
- 2 cucharadas de sirope de arce
- 1 plátano o banana
Para el relleno:
- 3 manzanas
- 3 cucharadas de sirope de arce
- 1 cucharadita de canela en polvo
- Algunas frambuesas congeladas
- Más sirope de arce
- Beat all ingredients in your blender until obtain a uniform, light dough.
- If your pan doesn’t stick, you can not grease it, although unless it is very new or of high quality, I recommend that you add a few drops of coconut oil (if you don’t have it, use extra virgin olive oil) and spread it with a paper napkin to remove the excess.
- Put the pan on the fire and when it is hot, add 1/4 cup or 4 tablespoons of the batter (this depends on the size of the pan, the crepes have to be finite). Turn and move the pan until the base is completely covered.
- Cook over medium heat or until the batter darkens from browning and flip the crepe over with watch out. Ideally, loosen the crepe a bit on one side with a wooden spoon and then pick it up with your fingers and turn it over, but if you don’t feel like burning it, you can also use a wooden spatula. If you see that it’s not browned yet, let it brown a bit more on that side.
- Brown the crepe on the missing side and repeat the process until it’s not browned. dough remains.
For the filling:
- Add the peeled and chopped apples in small cubes in a saucepan along with the syrup and cinnamon. Cook over medium-high heat for 15 minutes while you make the crepes. Stir occasionally.
- I served the crepes with some applesauce, raspberries, and an extra drizzle of maple syrup.