It took a long time to figure out how to make vegan crepes ie without eggs. Lots of failed attempts and some were even quite inedible. Then we found a simple recipe. ‘Simple’ may be understating this a little. So simple you won;’t believe it until you try it.
Ok, ready?
Take one cup of silk unsweetened soy milk and blend it with 1/2 cup of white organic unbleached flour.
Preheat your cast iron frying pan on medium heat. Add a half teaspoon of vegan butter to the pan and once the pan is hot, pour the dough into the pan, tilting the pan to let it swirl to the edges and get nice and thin.
Now wait until the top of the dough dries and the edges start to lift off the pan by themselves. Flip and fry for another minute or two and voila! – perfect crepes.
You can roll them up with a fruit compote filling or for savory tastes with spinach or other creamy dishes.
Footnote: We use Silk unsweetened soy milk becasue after trying countless brands, it’s simply the best. And we use Earth Balance vegan butter for the same reason. The folks at earth balance assure us that what little palm oil they use is grown sustainably.