Vegan savory crepes with sauteed peppers

Ingredients

• 1/2 cup whole wheat pastry flour
• 1/2 cup all purpose flour
• 1 1/2 cups rice milk
• 2 tbsp flaxseed meal mixed with 6 tbsp of hot water
• 1/4 tsp of salt
• Assorted sweet bell peppers
• Olive oil
• Salt and pepper
• Cherry tomatoes
• Super sprouts mix
• Crushed almonds

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Preparation

• In a large bowl, combine flour, flaxseed mixture, and milk.
• Mix well, until there are no big lumps. Place in refrigerator for at least 30 minutes.
• Heat the olive oil in a pan. Add the bell peppers. Season with some salt and pepper. Cook for about 15 minutes, stirring frequently, until the bell peppers look tender.
• Remove from heat and transfer into a large bowl. Add cherry tomatoes, supersprouts, and almonds, and toss.
  
• Now that the fillings are done and the batter is chilled, we can start cooking and assembling the savory crêpes.
• Heat a small non-stick pan. Spray the pan with cooking spray. Pour about 2-3 tbsp of the batter into the center of the pan.
• Tilt the pan in a circular motion to spread the batter evenly across the surface of the pan. Cook for about 2 minutes and then flip.
• Cook the other side for 1-2 minutes and remove from the pan. Place cooked crêpe onto a plate or flat surface. Add fillings and fold crêpes in half, thirds, or quarters. Ready to serve!

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