1 x 150g sachet NOMU MiniMakes All Purpose Dough & Batter Mix
3 Tbsp vegetable oil or melted vegan butter
1 1/2 cups (375ml) dairy-free milk (we used soy)
Whisk together the milk and oil in a jug. Place the dry mix into a mixing bowl and gradually whisk in the wet ingredients to form a smooth batter. At this point, you can cover and chill the batter until you need it.
To cook the crepes, heat a large non-stick frying pan over medium heat and grease lightly with a little oil. Once hot, pour about 1/4 cup batter into the pan and swirl until the entire surface is covered. Cook for a few minutes until the surface has set, then carefully flip and cook until golden on both sides. Transfer the crepes to a plate and cover with a tea towel to keep them soft and warm.
Serve with your favourite toppings, such as cinnamon sugar, fresh berries, nut butter or sliced bananas.
Tip: You can also cook smaller crepes in a 20cm pan for lunchboxes and picnic snacks.
1 x 150g sachet NOMU MiniMakes All Purpose Dough & Batter Mix
3 Tbsp vegetable oil or melted vegan butter
1 1/2 cups (375ml) dairy-free milk (we used soy)
Whisk together the milk and oil in a jug. Place the dry mix into a mixing bowl and gradually whisk in the wet ingredients to form a smooth batter. At this point, you can cover and chill the batter until you need it.
To cook the crepes, heat a large non-stick frying pan over medium heat and grease lightly with a little oil. Once hot, pour about 1/4 cup batter into the pan and swirl until the entire surface is covered. Cook for a few minutes until the surface has set, then carefully flip and cook until golden on both sides. Transfer the crepes to a plate and cover with a tea towel to keep them soft and warm.
Serve with your favourite toppings, such as cinnamon sugar, fresh berries, nut butter or sliced bananas.
Tip: You can also cook smaller crepes in a 20cm pan for lunchboxes and picnic snacks.
1 x 150g sachet NOMU MiniMakes All Purpose Dough & Batter Mix
3 Tbsp vegetable oil or melted vegan butter
1 1/2 cups (375ml) dairy-free milk (we used soy)
Whisk together the milk and oil in a jug. Place the dry mix into a mixing bowl and gradually whisk in the wet ingredients to form a smooth batter. At this point, you can cover and chill the batter until you need it.
To cook the crepes, heat a large non-stick frying pan over medium heat and grease lightly with a little oil. Once hot, pour about 1/4 cup batter into the pan and swirl until the entire surface is covered. Cook for a few minutes until the surface has set, then carefully flip and cook until golden on both sides. Transfer the crepes to a plate and cover with a tea towel to keep them soft and warm.
Serve with your favourite toppings, such as cinnamon sugar, fresh berries, nut butter or sliced bananas.
Tip: You can also cook smaller crepes in a 20cm pan for lunchboxes and picnic snacks.
1 x 150g sachet NOMU MiniMakes All Purpose Dough & Batter Mix
3 Tbsp vegetable oil or melted vegan butter
1 1/2 cups (375ml) dairy-free milk (we used soy)
Whisk together the milk and oil in a jug. Place the dry mix into a mixing bowl and gradually whisk in the wet ingredients to form a smooth batter. At this point, you can cover and chill the batter until you need it.
To cook the crepes, heat a large non-stick frying pan over medium heat and grease lightly with a little oil. Once hot, pour about 1/4 cup batter into the pan and swirl until the entire surface is covered. Cook for a few minutes until the surface has set, then carefully flip and cook until golden on both sides. Transfer the crepes to a plate and cover with a tea towel to keep them soft and warm.
Serve with your favourite toppings, such as cinnamon sugar, fresh berries, nut butter or sliced bananas.
Tip: You can also cook smaller crepes in a 20cm pan for lunchboxes and picnic snacks.
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