VEGAN crepe selection: lemon, blueberry and sugar crepes & gingerbread cream crunch crepes

Holy crepe, these were gooood (sorry for my crap yet hilarious pun). I will always be a lemon and sugar crepe kind of girl, but that gingerbread cream crunch crepe is a new contender for the top-spot. I'm thinking lemon and blueberry in the Summer, gingerbread crunch in the Winter? I think crepes make the perfect Sunday breakfast (accompanied by coffee and Steve Wright's Sunday Love Songs, obviously) but also make a fab mid-week dessert. Funnily enough when I was making these I remembered me and Georgie scoffing food truck crepes whilst sat in Barcelona's La Rambla harbour. V cute v wholesome.

Anyway, crepes are wicked and these ones are delicious. Lucy B, these ones are for you x

Ingredients:

For plain crepes (makes 8):

• 180 g plain flour

• 1 tsp baking powder

• 2 tsp caster sugar

• Pinch of salt

• 400 ml dairy-free milk

• 1 tsp vanilla extract

• 30 g vegan butter

• Lemon wedges (topping)

• Blueberries (topping)

• Sugar (white or brown - topping)

For gingerbread crepes (makes 8):

• 180 g plain flour

• 1 tsp baking powder

• 2 tsp caster sugar

• Pinch of salt

• 400 ml dairy-free milk

• 1 tsp ground ginger

• 1 tsp cinnamon

• 1 tsp nutmeg (optional)

• 30 g vegan butter

• Oat double whipping cream (topping)

• Gingernuts (topping)

• Golden syrup (topping)

Method:

1. Sift together your flour, salt, caster sugar and baking powder. Gently whisk together (if you're doing the gingerbread ones, add the cinnamon, nutmeg and ginger now)

2. In a jug, measure out your milk, add the vanilla and stir. Melt down your vegan butter and add half of it to the vanilla milk mixture.

3. Pour the milk into the dry ingredients and whisk until smooth and combined.

4. Using the remaining melted butter, grease the bottom of a non-stick frying pan (you can use oil/oil spray if you prefer) Top tip: I pour the batter back into the jug so it is easier to pour into the pan!

5. When the frying pan is hot, pour your first crepe in and move the frying pan around so the batter evenly cover the bottom.

6. Leave to cook for around 2-3 minutes each side, then either use a spatula to flip it or go freehand and flip it yourself.

7. Fold up your crepes and top them with fresh lemon, blueberries and sugar or freshly whipped oat cream, crumbled ginger biscuits and syrup. Enjoy!

Love, Soph x

I hope you love this recipe. Please let me know if you make it and tag me/send me any pictures of your creations! (@slaudus_eats) Feedback is always appreciated!