Vegan Crepes

[Guest guest]

Vegan Crepes

 

These crepes are delicious for Sunday breakfast when you want

something special and you would never know that they weren't made

with eggs. Most crepe recipes tell you to make the batter and then

let it sit for a couple of hours before cooking, but if you put all

of the ingredients in a blender to mix, you can cook them up right

away.

 

2 cups flour (I like to use 1 cup white flour and 1 cup pastry whole

wheat)

2 1/2 cups soymilk

1/2 cup coconut butter (use a healthy brand from the health food

store)

Ener-G Egg Replacer for 4 eggs

 

Lightly grease and preheat a skillet or use one with a stick-free

surface. Pour small amount of batter into the center of the skillet

and swirl it around to spread the batter out very thin. Cook until

crepe changes color and flip to cook the other side. Serve hot with

maple syrup and fresh fruit. Cashew cream makes a nice topping also.

Yum!