Vegan Crepes

This is the first recipe for crepes that I have ever been able to make right. I was psyched that I didn't have to use egg replacer because it is such a pain in the neck. So here you vegans go and enjoy but don't eat too many too fast like I did cause now I have a belly ache!!!! For a twist, replace the maple syrup with hazelnut syrup, or any other flavor you like. If you want to throw some semi-sweet chocolate chips on the top and fold the crepe up over them, they melt and get all gushy on the inside. Makes about 16 crepes with a 6-inch diameter.

• Preparation Time: 5 mins
• Cooking Time: 20 mins
• Total Time: 25 mins
• Calories: 268 Calories

Ingredients

• ¼ teaspoon salt
• ½ cup water
• 1 cup unbleached all-purpose flour
• 1 tablespoon turbinado sugar
• ½ cup soy milk
• ¼ cup melted soy margarine
• 2 tablespoons maple syrup

Recipe Instructions

Step 1

In a large mixing bowl, blend soy milk, water, 1/4 cup margarine, sugar, syrup, flour, and salt. Cover and chill the mixture for 2 hours.

Step 2

Lightly grease a 5 to 6 inch skillet with some soy margarine. Heat the skillet until hot. Pour approximately 3 tablespoons batter into the skillet. Swirl to make the batter cover the skillet's bottom. Cook until golden, flip and cook on opposite side.