Nutritional Yeast Crepes

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   These crepes are very versatile and the possibilities for the filling are endless.

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   They can be made for dinner or topped with some chocolate syrup and strawberries to make a desert crepe.

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   This is the recipe for the crepes and filling that I make the most often.

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   First heat the oil in a pan over medium heat.

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   Add the peas, onions and dill.

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   Stir regularly until well cooked and the onions are soft.

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   While the filling is cooking, whisk together the flour, yeast flakes, baking powder, water and melted butter until well combined.

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   The mixture will be a little thinner than pancake batter.

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   Heat a small skillet or crepe pan over medium-high heat.

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    When heated spray well with a non stick spray and then pour about 1/3 cup of the batter into the pan.

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    Tilt the pan around so the batter spreads out a little.

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    Cook until the sides of the crepe start to turn brown and little bubbles form across the crepe.

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    Turn it over and cook the other side until it is a nice golden brown.

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    I sprinkle cheese over the crepe once I turn it over.

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    Once cooked, remove crepe to your plate and add filling down the middle.

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    Roll and enjoy!

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    !

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    If you want to cook more at once, you can use a griddle.

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    Also you can remove these to a warm oven (200 F) to hold while you cook them all if you would like.

* Per serving · 4 servings · Values may vary.