Vegan Crepes recipe

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Ingredients

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

Nutrition Info

268.3 calories
carbohydrate: 35.6 g
cholesterol: : -
fat: 12.1 g
fiber: 1 g
protein: 4.3 g
saturatedFat: 2.4 g
servingSize: -
sodium: 295.4 mg
sugar: 10.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

Recipe Yield

4 servings

Recipe Note

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.

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