Fall Spice Crepes with Champagne

Last Tuesday, hubby and I went on a mid-week getaway to the Shenandoah River region of Virginia.  I can't even tell you how beautiful the scenery was with all of the leaves changing.

It rained for two days, which was fine with us; we stayed in and played board games, hot tubbed, and I cooked, of course.  We visited some local shops in Front Royal, VA and we went to the legendary Apple House for an apple cider doughnut!  (It was pretty darn good.  I will try to replicate it soon!)  We also visited a local winery too - we passed so many vineyards, you could definitely spend the whole trip wine hopping!

The kitchen in our cabin was tiny, but we made do.  This was the view from the screened-in window and a fun decal to accompany it:

One day for breakfast, I wanted to make crepes.  I've tried to make regular egg crepes in the past, but they have NEVER worked for me: I can't flip them, they look like mush, etc.  These vegan crepes are easy and (I think) foolproof.  I brought a few bananas and some of my Homemade Nutella with me to fill these puppies up!

1 1/2 c. organic whole wheat pastry flour, like Bob's Red Mill
3 T. coconut sugar
1 tsp. baking powder, aluminum-free
1 c. almond milk, or other non-dairy milk
1 T. extra virgin olive oil
1 tsp. vanilla
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. ground cloves
pinch of sea salt
1/2 c. champagne, or sparkling water

Heat a non-stick skillet over medium heat.  Spray that pan down with a baking spray, like coconut oil.  You'll need to spray it regularly to make sure the crepes don't stick.

In a blender, combine all of the ingredients and blend well.  (I didn't have a blender on my trip - it sure would have helped!!!)  Scrape the sides of the blender and pour in the champagne.  Pulse a few more times, but not too much - you don't want to lose all of those precious bubbles!

You can either eyeball your batter measurements or use a 1/4 cup.  Fill the 1/4 c. about half-way and pour it into the center of your hot pan.  Quickly, grab the handle and swirl around the batter so that it evenly coats the pan; place it back on the heat.  (This may take practice - start off small and work your way up to more batter.  You want the crepes to be thin.)

Once the crepes bubbles and looks almost dry on the top side, flip it and cook for another 30 seconds.  Repeat this process until all of the batter is used.  Spray some oil after every crepe.  

You should be able to get out at least 10-15 crepes, probably more, depending on their size.

Spread your favorite fillers inside - you can choose nutella, apple butter, almond butter, jelly - the sky's the limit!  Roll them up and devour them :-)