Prep Time: 5 minutes
Cook Time: 15 - 20 minutes
Crepes are a versatile pancake that can be served as a breakfast or a treat. They can be topped or filled with all types of fruits. For something different, try making these crepes (with a little less sugar) and using them to make small veggie sandwiches.
This recipe also includes bonus steps on how to make vegan powdered sugar. It's a very fine, easy to sprinkle sugar that works perfectly to top any sort of pancakes. Use this sugar on your crepes, or save it and use it later as a sweet extra to other desserts.
- 1 cup unbleached flour
- 1/2 cup soy milk (can be substituted for unsweetened almond milk)
- 1/2 cup water
- 1/4 cup melted vegan margarine
- 2 tablespoons maple syrup (though most flavors of syrup can be used)
- 1 tablespoons raw sugar
- Pour the flour, soy milk, water, vegan margarine, maple syrup and sugar into a large bowl.
- Grease a skillet (5 to 6 inches in diameter) with vegetable oil, and place over medium high heat. A hot plate can also be used.
- Pour 3 tablespoons of the batter into the skillet. Spread out the batter with a spoon to cover the surface. Be careful to not make it too thick, or to make the skillet too hot. This can lead to tearing of the crepe.
- Cook until a golden brown colour, then flip carefully and do the same to the other side.
- When finished, gently move the half the crepe onto a plate. Place any fillings onto it, and flip the other half of the crepe overtop. Top with powdered sugar if desired.
To make your vegan powdered sugar:
- 6 cups raw sugar
- 6 tablespoons cornstarch
- Using a blender, mix together the raw sugar and cornstarch.
- Store in an airtight container if needed.
Photo contributed by Brisbane Falling, through Flickr Creative Commons