Happy Sunday! Wondering why I’m making vegan crepes? Here’s the story…. Last week I vowed to really work on my health (and weight), and decided to eliminate as much processed sugar, meat, and dairy as possible.
Now, while there’s much evidence about the toxicity of sugar (read The Case Against Sugar for more information), I’m not claiming that meat and dairy are bad for your health. It’s just where I’m at in life and it goes hand in hand with the effort to reduce my environmental footprint.
All this to say, I woke up craving crepes! Two years ago, I had to figure out how to make them gluten-free, but now I’m trying to substitute milk and eggs as well? Go figure!
Well, this is 21st century, and I can always count on Pinterest coming to the rescue!
After finding a vegan crepes recipe that didn’t require any weird ingredients, I prepared myself for the battle … I mean … cooking.
After mixing all the ingredients, the batter looked too thick, having the consistency of pancake batter. I decided to play around with the liquids, and voila — it worked!
Would you like to try it for yourself? Here’s the recipe: