Name: Vegan savory crepes with sauteed peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Cuisine: En
Ingredients: 1/2 cup whole wheat pastry flour; 1/2 cup all purpose flour; 1 1/2 cups rice milk; 2 tbsp flaxseed meal mixed with 6 tbsp of hot water; 1/4 tsp of salt; Assorted sweet bell peppers; Olive oil; Salt and pepper; Cherry tomatoes; Super sprouts mix; Crushed almonds

Ingredients

1/2 cup whole wheat pastry flour
1/2 cup all purpose flour
1 1/2 cups rice milk
2 tbsp flaxseed meal mixed with 6 tbsp of hot water
1/4 tsp of salt
Assorted sweet bell peppers
Olive oil
Salt and pepper
Cherry tomatoes
Super sprouts mix
Crushed almonds

Preparation

Preparation20 min

Cook time30 min

In a large bowl, combine flour, flaxseed mixture, and milk.
Mix well, until there are no big lumps. Place in refrigerator for at least 30 minutes.
Heat the olive oil in a pan. Add the bell peppers. Season with some salt and pepper. Cook for about 15 minutes, stirring frequently, until the bell peppers look tender.
Remove from heat and transfer into a large bowl. Add cherry tomatoes, supersprouts, and almonds, and toss.
Now that the fillings are done and the batter is chilled, we can start cooking and assembling the savory crêpes.
Heat a small non-stick pan. Spray the pan with cooking spray. Pour about 2-3 tbsp of the batter into the center of the pan.
Tilt the pan in a circular motion to spread the batter evenly across the surface of the pan. Cook for about 2 minutes and then flip.
Cook the other side for 1-2 minutes and remove from the pan. Place cooked crêpe onto a plate or flat surface. Add fillings and fold crêpes in half, thirds, or quarters. Ready to serve!