Yield: 4 large crêpes
1/2 cup of soy milk
1/2 cup of water
1/4 of soy margarine
1 tbs of sugar
1 cup of non-bleached flour
1/4 tsp of salt
- In a large bowl, mix the soy milk, margarine, sugar, flour and salt. Cover and cool in fridge for up to two hours.
- Grease a large skillet and once hot, pour some of the crêpe mixture in the middle. Spread circularly with back of ladle.
Whipped Coco Milk
Allow regular coco milk to separate in fridge over night. Once ready to use, scrape off the thicker milk from the top and set aside in bowl. Whip the thicker milk with a bit of sugar or maple syrup and add a flavor if you like, such as vanilla or coffee. The leftover coco milk can be sealed and used for another recipe.
Grab a bag of frozen berries if fresh ones are not available. In a pan, cook down your berries and add a bit of maple syrup. Make sure the berries don’t cook down too much. The mixture should resemble a liquid jam. Remove the excess juice and pour into saucepan. Boil down the juice a little and add some brandy. Try flambeing it if you like!
Place the fruit mixture in the center of each crêpe. Add some of the whipped coco milk on top of the fruit and curl crêpe to a close. Add more berries to the top of the crêpe and pour some golden maple syrup to finish it up.
Inspiration for this recipe taken from: http://allrecipes.com/recipe/vegan-crepes/