How to Make Vegan Crepes

Who says you can't make a light, airy crepe without eggs? This version is cruelty-free, cholesterol-free and delicious. This recipe serves 4 and is easily doubled.

Things You'll Need

• 1 cup flour (use at least half whole grain to boost the nutritional value)
• 1 tsp baking powder
• 1 heaping Tbsp soy flour
• 1 to 1 1/2 cups soy or rice milk
• Pinch of sea salt
• Filling of your choice

Instructions

1. Mix dry ingredients in a large bowl. Whisk in one cup of the milk, ensuring the batter is absolutely smooth and fairly thin--just slightly thicker than milk. Add more milk, in tablespoonfuls, if needed.

2. Heat oiled non-stick or crepe pan over medium-high. Make sure the pan is hot before you attempt to make a crepe. Pour 2 or 3 tablespoons of batter into the pan.

3. Turn the pan quickly, using your wrist, allowing the batter to evenly coat the surface. Cook until tiny bubbles form. Gently remove with a spatula.

4. Fill your crepe. Spread about half of it with your filling of choice. Then either fold it into quarters, as the French do, or roll it up.Crepe filling ideas include: Earth Balance and a sprinkling of sugar; Vegan hazelnut spread (Chocoreale is a tasty brand); Berries and vegan whipped cream; Chocolate sauce and thinly sliced bananas; Vegan caramel sauce; Jam; Agave nectar; or savory fillings like aparagus, vegan cheese, vegan creamy sauces or sauteed mushrooms.

Tips & Warnings

• Don't be upset if you have to sacrifice your first crepe to the crepe gods. You will get the hang of it after making one or two crepes.

• Wrap leftover crepes in plastic and reheat gently in the microwave.

Resources

• Read this Article in Spanish