Ever thought you would be missing out on crêpes when going vegan? Luckily, there are about a thousand different vegan crêpe batter recipes, that are as stretchy, crispy and soft as the actual thing. The very first crêpes, as you may already know, originated in a small region of France (Bretagne) and they where made out of buckwheat.
3/4 Soy Milk
1tbsp Maple Syrup
1/2 cup of Whole Wheat
Whisk all the ingredients, trying to get enough air into the batter and let it sit for 5 min
Cook on high heat for 40 seconds on each side.
Serve either sweet or savory.
Sweet Crêpe Fillings
Apple Puré, with fresh apples and cinnamon
Chocolate Hazelnut Spread, Banana and Strawberries
Soy yogurt and fresh fruit