by Violet @thebuddingviolet
How to make delicious thin crepes:
1 cup gluten-free quick oats or flour
1½ cups non-dairy milk (I used vanilla almond milk)
½ tbsp ground flax seeds
Non-dairy butter or oil of choice for cooking (or a really good
1 tbsp maple syrup
⅛ tsp salt
1. Place all batter ingredients into a blender and blend into a
2. Warm up a medium-sized non-stick skillet on medium heat. Remove from
heat and place the oil on the pan. Spread it around evenly with a
spatula. Pour about ⅕ of the batter into the pan and quickly
slightly tip it in various directions in a circular motion to spread the
batter into a thin circle.
3. Cook until the edges are golden and lift up easily with a spatula.
Flip and cook the other side for a few more minutes until golden. Remove
and transfer to a plate and repeat with the remaining batter, adding a
bit more oil in between each crepe.
Blue coconut cream sauce
1/2 can coconut cream
1 Tbsp nutritional yeast
1 Tbsp Maple syrup
Juice from half a lime
1/4 tsp vanilla extract
800mg of Blue Majik powder
Blend all ingredients in a high-speed blender until smooth. For thicker
sauce just add 1/2 cup soaked cashews.