Vegan crepes with blueberries and almond-coconut butter
Suitable for the following diets:
histaminarm
laktosefrei
vegan
histaminarm
laktosefrei
Rezepte
vegan
vegetarisch
Cook time20 min.
Levelaverage
Cook time
For the crêpes, mix spelt flour, salt, cream of tartar baking powder, and one tablespoon of melted coconut oil with 200 ml oat milk (1) and 100 ml sparkling water (1) into a smooth batter.
Add the remaining 200 ml sparkling water (1) and beat the batter vigorously.
Heat coconut oil in a pan, add a ladleful of batter, and spread evenly.
Bake until golden brown on both sides.
Keep the crêpes warm in the oven at approx. 80 degrees Celsius top and bottom heat.
For the almond-coconut cream, mix all ingredients well until a creamy consistency is achieved.
Serve the warm crêpes with the almond-coconut cream, blueberries, and coconut flakes.
Note
We only use ingredients from SIGHI list categories 0 and 1. Please always be aware of your individual tolerance.