Vegan crêpes with fruit and maple caramel

To make our vegan crêpes all you need is two everyday ingredients. We enjoy them most jam-packed with succulent fruit and drizzled with salty maple caramel.

200 g / 2 cups of all purpose white flour, sifted
about 540 ml / 2 and ¼ cups plant milk (I used rice milk which is naturally sweet)
½ tbsp maple syrup (optional – if milk isn’t sweet already)

MAPLE CARAMEL (OPTIONAL):
¼ cup / 60 ml maple syrup
1 tbsp smooth (100% natural – almonds only) almond butter
a fat pinch of salt

FILLING AND TOPPING IDEAS:
handful of fresh cherries, de-stoned and sliced
2 peaches, de-stoned and sliced
almond flakes
ground cinnamon

View the full recipe at Lazy Cat Kitchen →