Almond butter-jelly cardamom crepes

A classic combo turned into a special treat. With the addition of cardamom & fresh fruits, these thin and delicate crepes are the perfect balance between a comforting fresh breakfast and complete and utter decadence. Had to try a couple of times to perfect the consistency & this one works really well! I think almond butter complements the cardamom flavor, way more than peanut butter. I’m not sure if that’s because I’m a huge fan of almond butter!

Serves 4
Ingredients
*1 1/2 cups all purpose flour, sifted
*3/4 Tbsp corn starch, sifted

*1 tbsp ground cardamom

*1 tablespoon maple syrup
* 1 cup of unsweetened dairy free milk (I used almond milk)

*1/8 teaspoon salt
*1 tsp lemon zest
*1 tsp vanilla extract
*3 Tbsp unsweetened vegan butter, melted
*Unsalted vegan butter for cooking the crepes (I used Flora Plant butter)

Toppings/flavor
*Crunchy peanut/almond butter, as needed
*Your favorite jam/jelly, as needed
*Fresh fruits
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Directions
Mix together the milk maple syrup, melted butter, & vanilla extract in a large bowl

Add the flour, cornstarch, lemon zest, salt, & ground cardamom to the bowl & whisk until well combined

Leave the batter in the refrigerator for 15 minutes while you prepare the toppings & pre heat the pan

Heat a medium skillet over medium-high, then brush with butter.

Ladle about 1/3 cup batter into skillet & after about 2-4 seconds, lift the pan & swirl it to evenly coat bottom.

Cook the crepe until the surface appears dry & the edges appear slightly crispy, about 2-3 minutes

Slide a spatula underneath crepe to loosen & flip.

You can add some vegan butter, if you like, before you flip the crepe for some extra buttery flavor

Cook on the other side until you see a few light brown spots about 15-20 seconds, then transfer to a plate.

Cover with a kitchen towel while while you cook the remaining crepes.

To serve
1. Spread each crepe with some jam and crunchy unsweetened almond butter & fold or roll them up
2. Top with fresh fruits
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