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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:
<https://jessicainthekitchen.com/vegan-crepes-5-ingredients/>

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