We tried our own recipe for some homemade crepes a few weeks ago, and they turned out pretty good, but were a huge pain to flip in the pan. So I found this awesome vegan crepe recipe from vegan yum yum, complete with a video for flipping the crepes!
Here’s what I used for the crepe ingredients:
1/2 Cup Almond Milk
2/3 Cup Water
1/4 Cup Earth Balance, slightly melted (margarine or coconut oil)
1 Cup Flour
1/4 tsp Salt
Place all the ingredients in a blender or in a bowl. Blend or whisk until smooth. Transfer to a 2 Cup measuring cup (for pouring) and refrigerate for 30 minutes. (Batter MUST be refrigerated or it will not flip properly.) While the batter is refrigerating, prepare your fillings.
We used pineapple, kiwi, bananas, and strawberries.
Then get the batter out of the refrigerator and remix it. Follow the instructions in the video to cook the crepes in a skillet.
You gotta spray the pan if you want the crepe to flip properly, so I use the Misto sprayer you can refill with your own extra virgin olive oil. We found this at Ross.
Then you just fill the crepes with the fresh fruit, and we added applesauce and soy yogurt on top.
And then roll them up like burritos!
They make a delicious healthy dessert! The kids loved them too!