Vegan Crepes

For all of you out there that just can't do dairy, this one is for you! My husband, the crepe chef of the house, made these vegan crepes on my direction one day when I didn't feel like consuming dairy. The results were amazing, and even he, a huge dairy and egg fan, has decided that he doesn't miss a thing. Give it a try, you won't be disappointed.


Vegan Dessert Crepes

makes 9 6 in. crepes

Ingredients
2/3 cup soymilk
1/2 cup water
1/4 cup Earth Balance, melted
1 tsp. vanilla extract
1 cup all-purpose flour
1/4 tsp. salt
2 Tbs. sugar
vegetable oil or oil spray
jam

1. Combine soymilk, water, Earth Balance, and vanilla in a medium mixing bowl, and stir. Combine dry ingredients (flour, salt, and sugar) in a small bowl, and add to soymilk mixture, using a whisk to combine. Whisk until the batter is smooth. If needed, add more water, a tablespoon at a time to thin.

2. Heat crepe pan on medium-low heat. When hot, spray or pour a bit of oil and tilt pan around to coat evenly. Stir batter again just before pouring onto pan. Scoop batter with a 1/4 cup measuring cup, using just a bit less, and pour onto pan. Spread the batter by tilting and rotating pan. Cook until golden brown on one side, then flip with a thin spatula, and cook the same way on the other side.

3. Repeat the oiling, pouring, and cooking 8 more times; adjust heat if needed. Let crepes cool before eating. Serve with jam.