Breakfast Crepes

​Vegan Crepes  (Makes between 6-8 crepes) 
Ingredients:

• 1.5 cups flour
• 3 tbsp sugar
• 1/2 tsp baking soda
• A dash of cinnamon
• 1 3/4 cups plant-based milk
• 1 tsp vanilla extract
• Vegan margarine 
• Toppings of your choice: peanut butter, powdered sugar, fruit compote, etc. (see below) 

Directions:
Add dry ingredients to a large bowl and mix together. Add milk and vanilla extract. Mix well until there are no lumps in the batter. Preheat a large pan on medium heat and add about a tbsp. of vegan margarine. Melt margarine and roll pan so margarine covers the bottom of the pan. Add about a half cup of batter to pan and spread evenly over the pan. Slide a spatula around the edges of the crepe to make sure it doesn’t stick. When the crepe is slightly browned, flip it over. When the other side is slightly browned, move it to a plate.  Add a filling such as peanut butter or fruit. Roll up crepe and add powdered sugar to the top.

Peanut Butter Cream   (Makes filling for about 3 crepes) 
Ingredients:

• 1/2 cup peanut butter 
• 2 tbsp. sugar 

Directions:
Combine all ingredients and mix until smooth.

Chocolate Sauce  (Makes filling for about 3 crepes )
Ingredients:

• 1/3 cup dairy-free chocolate chips 
• 1 tbsp. non-dairy milk 

Directions:
Microwave chocolate chips for 1 min. Mix with a fork until chips are melted then add milk. Mix until smooth.
 
Sweet Cream  (Makes filling for about 3 crepes) 
Ingredients:

• 1/2 cup Tofutti cream cheese
• 2 tbsp powdered sugar
• 1/2 tsp vanilla 

Directions:
Combine all ingredients and mix until smooth

Fruit Compote  (Makes filling for about 3 crepes) 
Ingredients:

• 1 1/2 cup frozen fruit
• 1 1/2 tbsp. sugar 

Directions:
Bring a small pot to medium-low heat. Add frozen fruit and sugar and mix.  Lower heat and simmer for 10 minutes or until syrup is to desired consistency.