This was part of our 3948729432 crepe-making spree with supah speshal awsum! The one pictured also has mangos/bananas in it. :D I love fruit.
Red Bean/Mung Bean Crepes
Ingredients:
(Crepe Batter)
- 4 eggs
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 cup vanilla soy milk
- 1/4 cup water
- 1 tbsp coconut oil, melted
(Filling)
- red beans or mung beans (or both)
- coconut milk
Instructions:
- (Crepes) Beat eggs in a bowl. Slowly add flour + sugar alternately with soy milk + water. Then beat with a whisk or electric mixer until smooth.
- Beat in melted coconut oil, then chill for at least 1 hour.
- Heat up a nonstick skillet. When hot, start in the center and distribute a thin layer (using a 1/4 cup measuring cup that’s 3/4 full should work) of the batter in it. Tilt the pan in a circular motion until the batter runs up to sides of the pan.
- Since they’re super thin, they should cook really quickly. Check to see if they’re done after a minute but lifting the side up with a flat spatula. If the edges are crisp and the underside is brown, flip it and cook on the other side for ~30 seconds.
- (Filling) Add red beans/mung beans/both!
Check out supah speshal awsum‘s recipes for Turkey Avocado Crepes with Sundried Tomato Butter and Mango Banana Crepes too! :]
