Tasty vegan crêpes! This is the first recipe for crêpes that I have ever been able to make right. I was psyched that I didn’t have to use egg replacer. For a twist, replace the maple syrup with hazelnut syrup, or any other flavor you like.
Prep Time::5 mins
Cook Time::20 mins
Additional Time:: 2 hrs
Total Time:: 2 hrs 25 mins
Servings::4
Ingredients
1 cup unbleached all-purpose flour
½ cup soy milk
½ cup water
¼ cup melted soy margarine
2 tablespoons maple syrup
1 tablespoon turbinado sugar
¼ teaspoon salt
Directions
Mix flour, soy milk, water, 1/4 cup soy margarine, maple syrup, sugar, and salt together in a large mixing bowl until combined; cover and chill for 2 hours.
Lightly grease a 6-inch skillet with some soy margarine. Heat the skillet over medium heat.
Pour 2 to 3 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crêpe; flip and cook until the other side has turned light brown, about 1 minute more. Repeat with remaining batter.
Cook’s Note
If you want to throw some semi-sweet chocolate chips on the top and fold the crêpe up over them, they melt and get all gooey on the inside.