Vegan Vanilla Crêpes with Berry Compote Made without eggs, these crêpes are light and tender. Serve for Easter brunch, a weekend breakfast or a dinner party dessert. Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes Makes: 12 crêpes Skill level: Intermediate Nut-Free, Dairy-Free, Egg-Free Ingredients 2 cups Ripple Vanilla, at room temperature 1 cup all-purpose flour 1/4 cup melted coconut oil, divided 2 tbsp organic sugar Pinch salt Berry Compote 2 1/2 cups frozen mixed berries 1/4 cup maple syrup 1/2 tsp lemon zest 1 tbsp lemon juice 3 tbsp cornstarch Dairy-free yogurt (optional) Directions Crêpes: In blender, combine Ripple Vanilla, flour, 3 tbsp coconut oil, sugar and salt; pulse until mixture is smooth. Heat 8-inch nonstick skillet over medium heat; brush with some of the remaining coconut oil. For each crêpe, pour scant 1/4 cup batter into center of pan, swirling to coat bottom of pan. Cook for 2 to 3 minutes or until crêpe begins to curl around edges and bottom is golden brown; flip over and cook for 1 minute. Transfer to plate. Berry Compote: Combine berries, maple syrup, lemon zest and lemon juice in heavy-bottom saucepan set over medium-high heat. Bring to boil, stirring often. Meanwhile, in small bowl, stir cornstarch with 3 tbsp water. Whisk into berry mixture; simmer for 3 to 4 minutes or until mixture thickens. Let cool completely. Fold crêpes in quarters. Arrange 2 crêpes on each plate. Top with compote, and dollop of dairy-free yogurt (if using). Tips – Make crêpes ahead of time by layering cooked, cooled crêpes between waxed paper; wrap in plastic wrap. Refrigerate for up to 3 days. – Alternatively, substitute non-dairy whipped topping for the yogurt if desired.