Crempes veganos esponjosos con caramelo de dátiles y mantequilla de cacahuete

Ingredients:

• 1 cup all-purpose flour (or half all-purpose and half whole wheat flour for more fiber)
• 1 ⅛ cups plant-based milk
• 1 tablespoon avocado oil (or light olive oil or melted coconut oil)
• 1-2 tablespoons sugar (or coconut or date sugar) 
• 1 tsp vanilla extract or vanilla flavor

Before you start, make sure all the ingredients are at room temperature.

Directions:

• In a large mixing bowl, add flour and whisk to remove any big clumps.
• Add sugar, plant-based milk, oil, and vanilla extract.
• Whisk vigorously until the crepe batter forms with no lumps. It is okay to have a few small lumps.
• If you prefer, use an electric beater to get a smoother batter. The batter should be slightly runnier than pancake batter.
• Warm a non-stick crepe pan or non-stick pancake griddle over medium/high heat.
• Add 1 tsp oil to the pan, then rub with a paper towel. 
• Scoop 1/4–1/2 cup of batter into the pan. If you have a larger 11-inch pan, use 1/2 cup. 
• Brown for 2–3 minutes on one side. You know it's ready to flip the crepe when the underside is getting crispy and unsticks by itself.
• Loosen the sides with a spatula, and then slide under the crepe to flip on the other side.
• Cook for 1 more minute on the other side, then put it on a plate and repeat this until no more batter is left.
• You will make four large 11-inch crepes with this recipe.
• Serve with your favorite toppings or this delicious peanut butter-date caramel paste below!