Delicious plant-based vegan crepes that come out deliciously fluffy and golden. Learn how to make them with just a few simple ingredients; and use them with many dishes, sweet and savory!
RECIPE:
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BLEND 2 minutes:

1 1/2 C organic soy milk
1/2 C homemade soy yogurt
1/2 C quick oats
1/2 C whole wheat pastry flour, barley flour or unbleached flour
1/2 t sea salt
1/2 t vanilla (if making savory crepes then leave out the vanilla, substitute with a 1/4 piece of onion.
1 T Honey

Preheat a non-stick skillet to medium high. Lift the skillet from the burner and pour a small amount of batter into the hot skillet, rotate while spreading a thin sheet of batter on the hot surface. Return to stove top. Watch the batter cook and dry on top, then gently loosen the side with a rubber spatula and flip the crepe. Cook for about a minute. Stack finished crepes on a plate and cover with a cloth to keep warm.

Serve with jam and almond butter, or fruit, carob sauce and whipped topping etc.
For savory crepes you can make a mashed potato with fried onion filling and roll them up in a pyrex dish, cover with a cashew cheese sauce and serve as a main dish.

ENJOY! 🙂
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