Vegan Crepes

• Vegan

• Refrigerated

  • 1 1/2 cups Soy or almond milk, unflavored

• Condiments

  • 1 tbsp Maple syrup

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 3 tbsp Vegetable oil

• Liquids

  • 1/3 cup Water

Found on connoisseurusveg.com

Description

Ingredients

• 1 cup all-purpose flour
• 1/4 tsp. salt
• 1 1/2 cups unflavored soy or almond milk
• 3 tbsp. vegetable oil (any neutral-flavored oil suitable for baking, such as canola), plus extra for the pan
• 1 tbsp. maple syrup (optional)
• 1 tsp. vanilla extract (optional)
• up to 1/3 cup water

Directions

• Place all ingredients except water into a medium mixing bowl and whisk together until completely smooth.
• Cover and refrigerate for 1 hour.
• Start with a test crepe. Very lightly oil the surface of a nonstick frying pan and place over medium heat. When the pan is hot, add about 1/4 cup of batter and quickly swirl it around until the entire bottom surface of the pan is coated and batter takes on a generally circular shape. Cook just until the edges start to pull away from the bottom of the pan, about a minute. Very carefully flip and cook 10-15 seconds more on other side. Slide the crepe out of the pan and onto a plate.
• Adjust the batter as needed. If it seemed too thick and was difficult to swirl, whisk in a few splashes of water. Repeat until all batter is used up, adjusting by adding more water as needed. Lightly reoil the pan as needed between crepes.
• Serve with your favorite sweet or savory fillings.