Crepes are one of those things that most vegans and dairy-freers think they'll never enjoy again because traditional crepes, like so many things, are made primarily with four things: flour, eggs, milk and butter. Making dairy-free crepes is one thing, but making dairy-free and egg-free crepes seems daunting.
These crepes are incredibly delicate and delightful, however, and suitable for dairy-free, egg-free and vegan diets. When cooking the crepes, be careful: THEY COOK QUICKLY! To make flipping easier, I usually use my fingers--carefully--to help lift and guide the crepe while flipping with the spatula.
- 1 cup all-purpose flour
- 1/4 t. baking soda
- 1/8 t. sea salt
- 1/2 cup plain unsweetened almond milk or soy milk
- 1/2 cup and 2 T. water
- 3 T. full-fat coconut milk
- 3 T. organic dark brown sugar
1. In a medium-sized mixing bowl, sift together the flour, baking soda and salt. In another small mixing bowl, whisk together the almond milk, water, coconut milk, and brown sugar until well combined. Add the wet ingredients to the dry, stirring until just combined.
2. Lightly oil or grease (with dairy-free soy margarine) a medium-large skillet. Heat over medium-high heat until hot. Cook one crepe at a time, adding about 1/4 cup batter to the pan and swirling the pan to coat the bottom of the skillet as evenly as possible with batter. Cook for about 1 minute, or until small bubbles appear all over the surface, and, using a spatula with your fingers as guides, flip and cook the other side of the crepe until golden. Transfer to a plate and repeat with the remaining batter.