Mother’s Day bunch typically features eggs, meat, and dairy. For moms with certain food allergies, or those who choose to avoid animal protein for health or ethical reasons, brunch can often be a challenge.
That’s where the below crepe recipe comes in handy. As well as accommodating many dietary restrictions, this recipe is easy to prepare, versatile to appeal to a savoury or sweet tooth, and guaranteed to make mom swoon on Mother’s Day!
Crepe ingredients (makes four crepes)
1/2 cup non-dairy milk, such as soy, rice or almond
1/2 cup water
1/4 cup melted margarine
1 cup all-purpose flour
1/4 tsp. salt
Combine all ingredients in a large mixing bowl and blend. Cover the mixture and set aside in the refrigerator to chill for an hour.
To make the crepes, grease a stovetop skillet or griddle with margarine. On high heat, pour about four tablespoons of batter into the skillet and swirl to form a crepe. Cook until golden, and flip to cook the other side. Assemble with your favourite filling!
Avocado and Tofutti Soy Cheese
Fill your crepe with Tofutti Soy Cheese Slices, sliced avocado, a sprinkle of fresh chives, and heat in the oven until the cheese is slightly melted. For added flavour, toss in roasted red bell pepper or grilled asparagus.
Caramelized Apples and Tofutti Premium
Peel and cut three crisp apples in to slices. In a bowl, combine apple slices with two tablespoons lemon juice and half a teaspoon of cinnamon, and toss to coat. Heat in a skillet with two tablespoons each margarine and brown sugar, and cook until caramelized.
Stuff your crepes with the apples and garnish with a scoop of Vanilla Tofutti Premium non-dairy frozen dessert. Enjoy!