These vegan crepes are another one of my husband’s delicious recipes. Not only is it relatively easy to make but it is also healthy since it uses unrefined products and fructose instead of cane sugar. In South-Africa we don’t really use the term crepes but rather pancakes.
The cinnamon factor:
Instead of cinnamon you can use cardamom. I know that some people are allergic to cinnamon and I’ve also heard that cinnamon is not as healthy. I didn’t find cardamom in any South-African store yet, so unfortunately I can’t tell you if it would be a tasty alternative.
The lemon juice factor:
I love to sprinkle lemon juice over my crepe once it’s ready. It would be best to use freshly squeezed lemon juice but I know that it requires some extra work we don’t always have time for. But to sprinkle lemon juice is entirely optional…off course.