Vegan Crepes

I'll admit.... the hardest part about becoming vegan was giving up crepes. They are my favorite, hands down. After a few months of being vegan and thinking that making a vegan version of crepes would be pretty impossible, I checked out a few different recipes for them. I found that flaxseed and buckwheat recipes do not work for these if you are used to the non-vegan kind. Here is the tastiest recipe so far:

1 cup unbleached all purpose flour

1 1/2 cups soymilk (or almond milk, soy milk creates a denser batter)

3 tsp ener-g egg replacer (mixed with 4 tablespoons of H2O)

2 tbsp of canola oil

2 tsp vanilla extract (if you're making these for savory crepes, you should probably use 1 tsp)

a dash of salt

Bring your skillet to medium heat. Butter it up with some Earth Balance Natural Buttery Spread, depending on your skillet size and how large you want your crepe to be, scoop 1/2 cup or 1 cup of the batter into the skillet. Depending on how talented you are at crepe making, you can either rotate the pan to spread the batter or with a thin, flat, rubber spatula spread the batter around the skillet. It should be ready to be flipped fairly soon; these can be fragile and take a lot of attention. Once your crepe is done, make sure to wipe the skillet and add more Earth Balance before pouring the batter for the next crepe.

Your first crepe might turn out like this...

But it will definitely get easier with practice :)

There are so many ways to enjoy these! Tonight, our crepe menu was:

- lemon, sugar, agave, strawberries

- semi sweet vegan chocolate chips, agave, strawberries, cinnamon

- agave, cinnamon, sugar

Delish :)

Happy Birthday Laura