Spring has sprung, and doesn’t homemade vegan crepes and caramel sauce made with JuJu Royal Ginger Honey sound divine? A light and airy breakfast dish that can also be a snack or dessert option.
- 1/2 cup water
- 1/2 cup non-dairy milk
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 cup JuJu Royal Ginger Honey
- 1/4 tsp Himalayan sea salt
- coconut oil
In a large bowl, mix water, milk, flour, baking powder, honey and salt with a hand mixer on low until well blended.
Refrigerate batter for an hour.
When ready to cook, coat small pan with coconut oil over medium heat.
Pour 1/4 cup of batter into pan, swirl and tilt batter so it covers the bottom.
Cook for 2 minutes and flip over for a minute more.
Continue with the remaining batter, adding a drop of coconut oil between every batch. Crepes cook best with minimal oil.
- 1 1/2 cups of Fuji apples (diced)
- 2 tbsp unsalted butter
- 4-6 tbsp JuJu Royal Ginger Honey
- 1/4 tsp ground cinnamon
- 1/2 lemon (juiced)
- 1 1/2 tbsp water
- pinch Himalayan sea salt
In a sauce pan melt butter on medium heat.
Add honey and cinnamon and whisk until well blended.
Add diced apples, lemon juice and water and stir until apples are coated.
Cover and simmer for 8-10 minutes, periodically stirring.
Reduce heat to simmer, keeping the apples covered for an additional 5 minutes, untouched which will continue the caramelization.
- 2 tbsp almond butter
- 2 tbsp water
- 3 tbsp JuJu Royal Ginger Honey
In a sauce pan heat water and honey to a boil.
In small bowl add almond butter and honey mixture and whisk
Lay crepe flat on a plate, dust with powdered sugar and add a spoonful of apple filling.
Fold sides over apple filling.
Top with another spoonful of apple filling, caramel drizzle and powdered sugar and serve.
To mix it up with other filling options, you can use your favorite fruit or jam or chocolate hazelnut spread, granola or nuts.
Serve with your favorite ice cream, granola, or nuts.