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         Title: Vegan Crepes   
    Categories: Breakfast, Crepes   
         Yield: 5 Servings   
      
     1 1/4 c  Soy milk   
         1 c  Unbleached all purpose flour   
       1/4 ts Sea salt   
         1 tb Granulated sugar   
         2 tb Vegan butter; melted   
      
     Preparation time: 20 minutes Cooking time: 5 minutes   
      
     These vegan crepes are perfection even without eggs and dairy. Use   
     them with sweet or savoury fillings, they're delicious either way!   
      
     In a high speed blender, add the milk, flour, sea salt, sugar and   
     vegan butter. Blend for a minute until everything is fully melted.   
      
     Cover and let the batter rest for 30 minutes at room temperature. This   
     helps the glutens to relax.   
      
     Grease an 8 to 10" pan lightly over medium heat. Use a pan with a thin   
     bottom or a flat bottom pan, like a thin griddle pan.   
      
     Scoop 1/3 cup batter and pour the batter into the pan. As you're   
     pouring, tilt the pan in a circle--which makes it much easier to   
     spread the batter than pouring it all down, then tilting. Tilt it in   
     an even thin circle and place the pan back on the heat.   
      
     Allow to cook for about 1 to 2 minutes--it'll depend on your medium   
     heat and the batter. The crepe should look fully cooked through and   
     be dry to the touch. Using your spatula, release around the edges of   
     the crepe. I like to use my finger to get under a bit too, then slide   
     your spatula under and flip the crepe.   
      
     Cook on the other side for about 30 to 40 seconds then remove to a   
     plate.   
      
     Repeat for all the crepes--makes about 4 to 5 crepes.   
      
     Fill half of each crepe with your preferred topping--I like to do   
     like a vegan hazelnut spread and strawberries. Close in half, then in   
     half again till it forms a triangle.   
      
     Top with a drizzle of hazelnut spread and more strawberries and lots   
     of powdered sugar. Enjoy!   
      
     Recipe by Jessica Hylton   
      
     Recipe FROM:   
        
      
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