Birthday Breakfast: Vegan Crepes

These crepes are more of dessert crepes than just breakfast crepes. But it was a birthday breakfast, so it seemed acceptable to pile almond milk ice cream and chocolate syrup on top of the already sweetened crepes. Of course that decadence is optional and the crepes are equally as delicious simply wrapped around assorted fruits.

Vegan Crepes

Ingredients:

1 1/2 cups non-dairy milk such as soy or almond
1 cup all-purpose flour
1 egg worth of an egg substitute such as my recipe, or Ener-G
1 teaspoon cooking oil
1/4 teaspoon baking powder
1/2 tablespoon sugar*
1 teaspoon vanilla*

*For dinner crepes omit the sugar and vanilla and add 1/4 teaspoon salt.

Directions:

Combine all the ingredients and mix with a whisk or in a blender. Mix well until the batter is completely smooth.

Heat a lightly greased 6- or 8-inch skillet over medium to high heat. When the pan is heated, pour about 1/4 cup of batter into the center of the skillet (use less or more batter depending on the size of your pan). Lift and tilt the skillet to spread the batter and coat the bottom of the pan evenly. Cook the crepe for 1 to 2 minutes, or until it turns light brown. Then flip with a spatula and cook the other side for another minute. Once both sides are golden brown, remove from the skillet and place on a paper towel. Repeat with the rest of the batter.

Once finished cooking, spoon your filling into the center of the crepe. Some examples of fillings are Justin's hazelnut butter (think vegan Nutella), berries, apples, bananas, peanut butter, and so on. Roll or fold the crepe and serve.

Makes 6-10 crepes.