I don’t know about you all, but my mornings can make or break the rest of my day. I always try and take time to make sure I drink lots of water, make a list of what I need to get done that day, and eat a filling and tasty breakfast.On most of my mornings that I have class, I just eat a vegan Clif bar or a piece of toast or sliced apple with peanut butter and drink a quick glass of non-dairy milk. But on the weekends or on slower paced mornings, I want something warm and special, but not too time consuming to prepare.
Enter these heavenly, fruity, vegan crepes.
This Saturday morning my boyfriend, Tyler, and I tried The Vegan Stoner Cookbook‘s vegan Peachy Crepes. I originally bought him the cookbook from the Herbivore Clothing Company to help him find easy vegan recipes to prepare since he’s busy with his Master’s Degree at Penn State. Some of our other breakfast favorites from this cookbook are the Biscuits and Gravy and the Date Shake. It was my first time ever making crepes, vegan or otherwise, and I’m pretty proud of how they turned out! It was a super easy recipe, with just a bit of mixing and then cooking the batter in a pan.
The crepes taste sweet, with undertones of peach and banana. The ingredients are cheap and easy to find, and it takes less than ten minutes to have the crepes on the table, topped with peaches and powdered sugar. They’d probably taste great with apple butter, any kind of chopped fruit, or vegan chocolate spread. Eating the crepes brought me back to winter evenings spent walking around French Christmas markets with a (non-vegan) crepe smothered in Nutella and powdered sugar, or sauteed apples and cinnamon. I’m pumped to share this Peachy Crepe recipe with my family when Tyler and I visit them this winter.