Being speedy and not pouring too much batter into the pan is the key to making proper thin French crêpes. Pair this plant-based variation from Healthy French Wife blogger with vegan whipped cream and berries for a perfect brunch.
What you need:
1½ cups soy milk
1 cup whole-wheat flour
1 tablespoon maple syrup
2 tablespoons melted coconut oil
1 teaspoon vanilla extract
1 teaspoon orange zest
1 tablespoon cold water
1 tablespoon neutral oil, for frying
What you do:
- Into a bowl, add all ingredients and whisk until smooth and lumps have disappeared.
- In a flat crêpe pan over medium heat, warm oil. Remove pan from heat, and pour ⅓ cup batter on pan, quickly moving batter around hot pan to spread thinly.
- Place back on heat and let cook for 1 minute per side. Place on a plate and repeat with remaining batter. Serve immediately.
