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Easy Delicious Crepes

"These are more like small thin pancakes than a real crepe. They make a tasty breakfast meal and are wonderful when topped with hot fresh blueberry sauce (fresh blueberries heated on the stove with a little flour). The flax seeds add a subtle nutty flavor and the cinnamon and nutmeg add a hint of spice. Enjoy!"
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20 m servings 331 cals
Original recipe yields 4 servings

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  1. Beat eggs, soy milk, and olive oil together in a small bowl. Mix all-purpose flour, whole-wheat flour, flax seeds, salt, cinnamon, and nutmeg together in a separate bowl. Stir the egg mixture into flour mixture until well mixed.
  2. Heat a lightly oiled skillet over medium heat. Pour about 1/4 the batter in the hot skillet and cook until batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet, 2 to 3 minutes. Flip and continue cooking until lightly golden on the other side, 1 to 2 minutes.
  3. Place cooked crepe onto a plate, and cover with a kitchen towel to keep moist. Repeat with the remaining batter, lightly oiling the skillet as needed to keep the crepes from sticking.

Nutrition Facts

Per Serving: 331 calories; 22.3 g fat; 23.4 g carbohydrates; 10.5 g protein; 140 mg cholesterol; 232 mg sodium. Full nutrition

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Perfect! They were healthy, vegan and good. Ive never tasted vegan pancakes that actually had flavor. YUM!:)

I love crepes and this is a great recipe. I made a few alterations: I decreased the olive oil to 1 tbsp. and added 3 tbsp. of vanilla. The spices and flaxseed give them a great flavor.