Ingredients (makes 8 large crêpes)
- 3/4 c all-purpose flour (or buckwheat, or gluten free blend of your choice)
- 1 tsp baking powder
- 3 tsp ener-g egg replacer + 4 tbsp warm water (or 4 tbsp cornstarch + 4 tbsp warm water)
- 1/2 tsp salt
- 1/4 tsp vanilla (omit for savory crêpes)
- 1 cup almond milk
Put a lightly oiled large frying pan on medium heat. Whisk together dry ingredients, then add the wet ingredients and whisk until there are no lumps. The mixture should be extremely runny. Take the pan off heat, then pour in enough batter to swirl around the bottom of the pan in a thin layer. Cook until the edges of the crêpe folds up and the middle is no longer wet. Carefully flip the crêpe and cook for about the same amount of time. Stuff with fresh fruit, nut butters, chocolate, maple syrup, etc. for sweet crepes. For savory crêpes, you can substitute some or all of the flour for buckwheat, and add your favorite sauces, greens, veggies, etc. Have fun!