VEGAN CREPES
This is the first recipe for crepes that I have ever been able to make right. I was psyched that I didn't have to use egg replacer because it is such a pain in the neck. So here you vegans go and enjoy but don't eat too many too fast like I did cause now I have a belly ache!!!! For a twist, replace the maple syrup with hazelnut syrup, or any other flavor you like. If you want to throw some semi-sweet chocolate chips on the top and fold the crepe up over them, they melt and get all gushy on the inside. Makes about 16 crepes with a 6-inch diameter.
Provided by Siri
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 2h25m
Yield 4
Number Of Ingredients 7
Steps:
- In a large mixing bowl, blend soy milk, water, 1/4 cup margarine, sugar, syrup, flour, and salt. Cover and chill the mixture for 2 hours.
- Lightly grease a 5 to 6 inch skillet with some soy margarine. Heat the skillet until hot. Pour approximately 3 tablespoons batter into the skillet. Swirl to make the batter cover the skillet's bottom. Cook until golden, flip and cook on opposite side.
Nutrition Facts : Calories 268.3 calories, Carbohydrate 35.6 g, Fat 12.1 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 2.4 g, Sodium 295.4 mg, Sugar 10.2 g
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Tazmia Nero
[email protected]I've never made crepes before, but these were so easy to make and they turned out great! I can't wait to try them with different fillings.
Sean Tino
[email protected]These crepes were a bit too thick for my taste, but they were still delicious. I think I'll try using less batter next time.
Reece Heffernan
[email protected]I'm not a huge fan of vegan food, but these crepes were actually really good. I would definitely make them again.
sohanur rahman sohag
[email protected]These crepes were a lifesaver when I was hosting a gluten-free brunch. They were easy to make and everyone loved them.
Pam Evetts
[email protected]I love that this recipe is so versatile. I've made these crepes with a variety of fillings, both sweet and savory, and they're always delicious.
Mahlatse Makhana
[email protected]These crepes were a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Muhammad Yeakub
[email protected]I'm new to vegan cooking, so I was a bit hesitant to try this recipe. But I'm so glad I did! These crepes were incredibly easy to make and they turned out perfectly. I can't wait to try more vegan recipes.
KIPSANG
[email protected]These crepes were a hit at my brunch party! I served them with a variety of toppings, including fresh fruit, whipped cream, and Nutella. Everyone loved them.
Roshan Sanjeewa
[email protected]These crepes were a bit time-consuming to make, but they were worth it! They were so delicious and versatile. I can't wait to try them with different fillings.
Blanca Vazquez
[email protected]I'm allergic to nuts, so I substituted oat milk for the almond milk. The crepes turned out great! They were light and fluffy, and they had a slightly sweet flavor.
ELINUX_ ly
[email protected]These crepes were okay. They were a bit bland, but they had a nice texture. I think I'll try adding some spices or herbs next time.
Fakhar Khan
[email protected]These crepes were a disaster! They were thick, rubbery, and had a strange taste. I followed the recipe exactly, so I'm not sure what went wrong.
Bertha Romandia
[email protected]I love these crepes! They're so easy to make and they always turn out perfectly. I've made them with a variety of fillings, both sweet and savory, and they're always delicious.
Aurora Ruiz
[email protected]These crepes were a bit too thick for my taste, but the flavor was still good. I think I'll try using less batter next time.
Camerrion Townsend yoe
[email protected]I've tried many vegan crepe recipes, but this one is by far the best. The crepes were thin, delicate, and had a lovely golden color. I filled them with a savory mushroom and spinach filling, and they were absolutely delicious.
mahamudul islam
[email protected]I'm not vegan, but I'm always looking for new and delicious recipes. These crepes definitely fit the bill! They were easy to make and turned out perfectly. I served them with fresh berries and whipped cream, and they were a hit with my family.
Arceli
[email protected]These vegan crepes were a delightful surprise! The texture was delicate and thin, just like traditional crepes, and the flavor was spot-on. I especially appreciated the use of almond milk, which gave the crepes a slightly nutty flavor.