Vegan Recipes
Vegan Cheese and Basil Breakfast Crepe
Ingredients:
1 tea spoon of coconut oil
2 tablespoon baking powder
¼ cup of plain flower
½ cup of soya milk
Pinch of sea salt
1 tomato
½ a handful of dairy-free cheese
½ spring onion
1 handful basil leaves
Dash of brown sauce
Preparation time: 10 minutes
Cooking time: 5 minutes
Serves: 2
Method: Start off by switching on your oven-grill, chop the tomato into slices and place in an oven-proof dish under the grill.
Now, for the dairy-free crepe mixture, into a bowl mix the soya milk, plain flower, pinch of salt and 2 tablespoons of baking powder.
Beat the contents until smooth and lump-free.
Now roughly chop up chunks of your favourite cheddar style dairy-free cheese.
Add the dairy-free cheese to the mixture along with fresh basil leaves.
Heat a frying pan on the hob and add the coconut oil. When the oil has melted run it around the pan and now add the desired amount of the crepe mixture.
When the top side of the crepe has become dry and holes start to appear, the underside will be done.
Using a spatula (or something similar) turn the crepe over and cook the other side for up to minute.
When cooked, slide the crepe onto a plate. Now chop up half a spring onion.
Add the grilled tomato, sprinkle on the spring onion and add a dash of your favourite brown sauce.
Enjoy with a healthy smoothie or with a nice hot brew!
