I’ve never had so much fun eating breakfast
This mini chai crepe stack is the ultimate brunch item, it’s like eating a mini cake in the morning — so much fun! The chai spice in these crepes and the cinnamon yogurt are so rich and comforting. Have a little fun this weekend and make yourself a crepe stack!
Chai Crepe Stack
Servings: 2 servings
Ingredients
Crepes
- 1 cup whole wheat flour
- 1½ cups plain soy milk
- 3 tbsp vegan butter - melted
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 tsp cinnamon
- ¼ tsp ground cloves
- 1 tsp ground ginger
- ½ tsp cardamon
- pinch black pepper
Toppings
- ½ cup almond yogurt
- 1 tsp cinnamon
- 1 tbsp almond butter
- 2 tbsp crushed pecans
- 2 tbsp pumpkin seeds
- 2 tbsp hulled hemp hearts
- 2 tbsp maple syrup (optional)
Instructions
- Whisk all of the crepe ingredients together and cook on low heat. Add about 1-2 tbsp of batter and spread it as thin as you can. Flip after about a minute & let them cool a bit before stacking.
- Mix the yogurt and cinnamon. Layer 1 crepe, then about 1 tsp of the cinnamon yogurt. Repeat as many times as you’d like. Top with almond butter, nuts and seeds & maple syrup!