Vegan Breakfast Crepes

Vegan Breakfast Crepes

Crepe

3/4 cup garbanzo flour

1/2 cup quinoa flour

1/2 cup brown rice flour (or lighter flour of choice)

2 tablespoons of oil

1/2 teaspoon salt

Whisk all ingredients together. Let stand for 20 or so minutes in a covered bowl. Heat skillet on medium. Lightly coat with oil, and put 1/4-1/2 cup of batter (depending on skillet size) on the pan at a time. Roll the batter around until a very thin crepe is formed. Let it cook until underside is brown and top layer is cooked through. Can flip or serve as is. Top with topping of your choice.

Batter can be refrigerated overnight for later use. After that the consistency changes and the end result is not as good.

Filling

1 chopped apple (I used half green and half red)

1 chopped persimmon

1/4 cup raisins

1/4 cup dried dates

cinnamon to taste

garam masala (optional)

1/4 cup wheat germ (for the zinc)

Put apple and persimmon in sauce pan with a few tablespoons of water and cook on medium for 10 minutes. Turn down to simmer and add remaining ingredients. Simmer for a few more minutes.

My filling was nothing to write home about but I included it anyway. Enjoy!