I came up with this crepe recipe sort of by accident one day while making a batch of these pancakes. What a great mistake that was because these crepes are not only easy to make but are fun to get super creative with. Fill them with fruit, honey, cream cheese, chocolate or whatever you can come up with. It’s a fun twist on a weekend breakfast.
yields 8-10 crepes
1 C. cake flour
1/4 tsp. sea salt
1/2 C. non-dairy milk (I used almond milk)
2/3 C. water
1 Tb. non-dairy butter, melted (I used Earth Balance)
1 Tb. sugar
1 tsp. pure vanilla extract
In a large bowl, whisk together all of the above ingredients. You want the batter to be runny so add more liquid as needed. Let batter rest for 20 minutes. Then re-stir right before use.
Heat a small (~5″-6″) non-stick skillet over medium heat after spraying with non-stick cooking spray. Use a ladle or spoon to quickly spoon the batter around the pan evenly. Once small bubbles begin to form, carefully flip it over using a soft, heat-proof spatula.
Remove from heat, fill, roll and eat!
drizzle on honey
sprinkle on fresh fruit like berries or bananas (or try nuts too!)
dust with powdered sugar
chocolate chips or chocolate sauce
or try mixing together vegan cream cheese with honey to smear on!