Nutritional Yeast Crepes

These crepes are very versatile and the possibilities for the filling are endless. They can be made for dinner or topped with some chocolate syrup and strawberries to make a desert crepe. This is the recipe for the crepes and filling that I make the most often.

First heat the oil in a pan over medium heat. Add the peas, onions and dill. Stir regularly until well cooked and the onions are soft.

While the filling is cooking, whisk together the flour, yeast flakes, baking powder, water and melted butter until well combined. The mixture will be a little thinner than pancake batter.

Heat a small skillet or crepe pan over medium-high heat. When heated spray well with a non stick spray and then pour about 1/3 cup of the batter into the pan. Tilt the pan around so the batter spreads out a little.

Cook until the sides of the crepe start to turn brown and little bubbles form across the crepe. Turn it over and cook the other side until it is a nice golden brown. I sprinkle cheese over the crepe once I turn it over. Once cooked, remove crepe to your plate and add filling down the middle. Roll and enjoy!!

If you want to cook more at once, you can use a griddle. Also you can remove these to a warm oven (200 F) to hold while you cook them all if you would like.