Although crepes originated in France, they are a mainstay breakfast item around the world with each region having their own spin on this versatile food. These crepes are light, slightly crispy around the edges and with no trace of gooiness inside. They stack well without wax paper between them if you let each one cool slightly on a wood cutting board.
These vegan crepes brown fast so be careful to cook them on medium heat and turn them over before they get too dark. If they brown suddenly, reduce the heat. “Medium” is different from stove to stove so it may take some practice.
- 2 cups soymilk or other plant milk
- 1 cup all-purpose flour
- 2 tablespoons confectioner’s sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- Oil, for cooking
- Fresh or frozen and thawed fruit
Combine the soymilk, flour, confectioner’s sugar, vanilla, and salt in a medium bowl and whisk until smooth.
Heat a small amount of oil in a 10-inch non-stick pan over medium heat. Pour ¼ cup of the batter into the pan, tilting and turning to form a thin pancake. Cook for 2 to 3 minutes, until the edges curl. Turn over the crepe and repeat on the other side.
Slide one crepe onto a large plate and place 2-3 tablespoons of fruit on one end of the crepe. Roll the crepe with the fruit enclosed about half way, then tuck the ends in and finish rolling. Serve seal side down to prevent unrolling.
Tip: If cooking crepes for later use, slide each cooked crepe onto a wood cutting board to cool slightly before storing. This will help prevent sticking when stacking them.