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
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.
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.
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.
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.
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.