Vegan PB and J Oat Crepes Recipe

Name: Vegan PB and J Oat Crepes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup (250 mL) quick oats; 1 can (400 mL) low-fat coconut milk; 1 tbsp (15 mL) flax meal; 1 tbsp (15 mL) maple syrup; 1/2 tsp (2 mL) baking powder; 1/4 tsp (1 mL) salt; 3 tbsp (45 mL) canola oil, divided; 1/3 cup (75 mL) natural smooth or crunchy peanut butter; 1/2 cup (125 mL) raspberry jam; 8 dates, pitted and chopped

Ingredients

1 cup (250 mL) quick oats
1 can (400 mL) low-fat coconut milk
1 tbsp (15 mL) flax meal
1 tbsp (15 mL) maple syrup
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) salt
3 tbsp (45 mL) canola oil, divided
1/3 cup (75 mL) natural smooth or crunchy peanut butter
1/2 cup (125 mL) raspberry jam
8 dates, pitted and chopped

PREP TIME 10m	COOK TIME 30m	TOTAL TIME 40m
YIELD 4 servings

Instructions

In blender, pulse oats, coconut milk, flax meal, maple syrup, baking powder and salt just until combined. Drizzle in 2 tbsp (30 mL) canola oil and mix until smooth.
Heat 8-in. (20-cm) non-stick skillet over medium heat. Brush with some of the remaining oil. Pour 1/4 cup (60 mL) batter into middle of skillet; quickly swirl to coat bottom of skillet. Cook 1 to 2 min. or until crêpe begins to curl at edges and lift away from skillet. Flip and cook another 30 sec. to 1 min. or until set. Transfer to plate. Repeat with remaining batter to make 8 crêpes.
To assemble crêpes, spread peanut butter and jam onto half of each crêpe. Sprinkle dates on filling. Fold each crêpe in half, then fold in half again to form a quarter-round. Serve immediately.

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