Recette De Crêpes Indiennes Végétaliennes 𑁍 Pankaj Sharma

Combine all-purpose flour, salt, and cinnamon in a mixing bowl.

Whisk in plant-based milk until smooth and free of lumps.

Add maple syrup and vanilla extract, mixing until well combined.

Heat a non-stick skillet over medium heat and lightly grease with coconut oil.

Pour a ladleful of batter into the skillet, swirling to coat the bottom evenly.

Cook until the edges lift and the bottom is golden, about 2-3 minutes.

Flip the crepe and cook for an additional 1-2 minutes until lightly browned.

Transfer the crepe to a plate and repeat with remaining batter, greasing the skillet as needed.

Serve warm, dusted with powdered sugar and topped with fresh fruit and nut butter.

Fold or roll the crepes and enjoy immediately.

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