It's Peanut Butter Crepe Time!

Making crepes is hard. Or at least I always thought it would be, they’re so flimsy and you need to flip them right and everyone always tells you its hard. They’re full of crap. Crepes are easy, use a nonstick skillet, a little bit of spray if you’re extra concerned about the batter sticking, and have at. I like making crepes - it’s something super easy that you can make out of some of the most readily available ingredients in the kitchen.

I wish I could tell a better story, but I can’t really think of one right now.

Anyhoo, I promised myself I would post one Vegan recipe a week. So here it is!

VEGAN PEANUT BUTTER CREPES

2.5 oz. (2 shot glasses worth) Creamy Peanut Butter
1 Cup Flour
1 Cup  Unsweetened Almond (or Soy) Milk
2 TBSP Raw Cane Sugar
Vegetable Spray

1. Whisk together the Peanut Butter, Flour, Almond Milk, and Cane Sugar until smooth.
2. Heat up a non-stick skillet over a medium-high heat.
3. Lightly coat the skillet with the vegetable spray.
4. Pick the skillet up,
5. While the skillet is in your hand - Pour 1/3 cup of the batter into the skillet.
6. Holding the skillet's handle, swirl the pan around to spread the batter out evenly around the skillet.
7. Return to heat.
8. Cook for 1-2 minutes.
9. Once you can shake the pan (horizontally) and the crepe moves freely within the pan, use a plastic spatula to flip the crepe.
10. Cook for 30 more seconds.
11. Remove to plate.
12. Repeat until you’ve finished all the batter.
13. Garnish with fresh fruit, syrup, and/or mint.