Vegan Pumpkin Crepes with Chai Berry SyrupBrooke McLay
There’s nothing in this world better than pumpkin season. Unless, of course, you don’t like pumpkin. In which case, I can not help you, because I’m hopelessly devoted to anything flavored in such a way. If you happen to love pumpkin as much as I do, you’re going to love these beautifully simple Vegan Pumpkin Crepes with spices Chai Berry Syrup. They’re simple to pull together, absolutely delicious….and vegan! What more could a mom ask for?!
VEGAN PUMPKIN CREPES
For the crepes:
1 cup Bisquick
1/2 cup pumpkin puree
1-1 1/2 cups Silk soymilk (the refrigerated sort, not the one that sits on the shelf)
1 teaspoon pumpkin pie spice
nonstick cooking spray
For the Syrup:
1 pint fresh or frozen blueberries, blackberries or a combo
3 chai tea bags
1/2 cup pure maple syrup
1 tablespoon vanilla
Begin preheating a nonstick skillet over low heat (I turned mine stove to between a 3 and a 4 on the heat dial).
Place the Bisquick in a blender. Add 1 1/2 cups of the soymilk. Blend until smooth. Add enough soymilk to make the mixture extremely runny.
Place all ingredients for the syrup in a small pot, heat over medium heat while you prepare your crepes. Allow the tea bags to steep for 2-3 minutes in the syrup before discarding.
Spray your heated skillet with nonstick cooking spray. Pour just enough crepe batter to cover a the middle portion of the skillet. Gently swirl the pan around to move the batter throughout the entire skillet. Allow the crepe to cook until the top part of the batter is set. To check, just gently touch the top portion of the crepe. If it’s slightly firm and no batter transfers to your finger, your crepe is ready to flip. To flip it, gently pry an edge up with a spatula or fork, quickly grab the crepe with your fingers, then flip it, landing the uncooked side down. Cook just a minute or so more, until the other side is lightly browned.
Top with Earth Balance spread and your homemade Vanilla-Berry syrup.