Vegan Savory Crepes with Sun-Dried Tomatoes and Basil
Enjoy these vegan savory crepe roll-ups for a tasty snack or lunch.
Prep Time: 15 mins
Cook Time: 20 mins
For the Crepes:
1 cup almond milk
2 tablespoons flax-seeds
1/2 cup all-purpose flour
pinch of salt
oil of your choice, for frying (I used olive oil)
For the Filling:
1 cup raw cashews, soaked in hot water for 15 minutes
100 grams sun-dried tomatoes
handful fresh basil leaves
Make the crepes. In a large bowl combine almond milk and flax-seeds, leave the mixture to sit for about 5 minutes. Add in flour and salt, mix until well combined and no lumps remain. Heat oil on a frying pan over medium-low heat. Pour a small amount of batter in the center of the skillet, then quickly tilt it to all sides until it covers as much of the bottom as possible. Keep tilting until it won't spread out anymore. Cook for about 1 minute until the bottom is brown, then flip over and cook for another 30 seconds. Repeat with the remaining batter. The crepes should come out very thin.
Make the filling. Drain cashews and place into a blender, add the rest of the ingredients and process until creamy and smooth.
Spread about one tablespoon of the filling onto each crepe, roll up and enjoy right away.
You can also use regular cream cheese instead of cashews if consume dairy.