Vegan Crêpes with Raspberries and Lemon
Recipe type: Breakfast
Cuisine: American
Serves: 12
  • ½ cup almond milk
  • ½ cup water
  • 4 Tbsp. nondairy margarine, melted
  • 1 Tbsp. sucanat
  • 2 Tbsp. Maple syrup
  • ¼ tsp. salt
  • 1 cup all-purpose flour
  • Oil, for frying
  1. In a large bowl, using an electric mixer, blend together the soy milk, water, nondairy margarine, sugar, maple syrup, and salt. Add the flour and mix again. Cover the bowl with plastic wrap and refrigerate it for 2 hours.
  2. Lightly oil a small nonstick skillet or crêpe pan and place it over medium-high heat. When the pan is hot, pour in ¼ cup of the batter and swirl it until it covers the entire bottom of the pan. Cook the crêpe until it is golden then flip it and cook the other side.
Recipe by Healthy Food at