In my mind, there is nothing better than a leisurely brunch on the weekend with my friends. However, most brunch menus are full of dishes containing eggs and animal protein. Why not ditch the vegan unfriendly brunch menus and make your own at home?
These crepes are simple to make but also look elegant when plated up so they would be perfect to make when entertaining. Pair this with some roasted potatoes and a mimosa and you have yourself a delicious, animal friendly brunch.
YIELDS
2 crepes
PREP TIME
COOK TIME
TOTAL TIME
- 2 cups water
- 1 cup chopped kale
- 1/2 cup chickpea flour
- 2 tbsp dijon mustard
- 1.5 tbsp nutritional yeast
- 1 tbsp chia seed
- 2 tsp coconut oil
- 1/2 lemon, juiced
- water 2 cups
- chopped kale 1 cup
- chickpea flour 1/2 cup
- dijon mustard 2 tbsp
- nutritional yeast 1.5 tbsp
- chia seed 1 tbsp
- coconut oil 2 tsp
- lemon, juiced 1/2
Directions
1. Melt coconut oil in a pan over medium heat
2. Add all ingredients, except for kale, into a mixing bowl and whisk until smooth. The consistency should be a little on the runny side.
3. Pour 1/2 the batter into the pan spreading it into a thin circle
4. Sprinkle the chopped kale onto half of the crepe and cover with a lid
5. Let cook for about 1 minute, then flip the crepe in half and place the cover back on
6. Let it cook for another minute or two
7. Repeat process with the other half of the batter
8. Drizzle with tahini or your favorite sauce and serve.
High Protein Thai Spicy Peanut Noodles
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Photo: Kathryn Farrugia
