Vegan Crepes are 100% Possible.
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-1 cups All-Purpose Flour - or half all-purpose half wholewheat flour for healthier crepes-1 ⅛ cups plant milk-1 tablespoons Avocado Oil - at room temperature, or light olive oil or melted coconut oil-1-2 tablespoons Sugar - or coconut sugar or monk fruit sugar if sugar-free
-1 tsp Vanilla
Before you start, make sure all the ingredients are at room temperature.
* In a large mixing bowl, add flour. Whisk for a few seconds to remove any big lumps. You don't need to sift the flour.
* Add vanilla, sugar, avocado oil, and plant milk (all at room temperature).
* Whisk vigorously until the crepe batter forms, with no lumps. It is ok to have a few small lumps at the end for a crepe recipe. If you really don't like these lumps, use an electric beater to get a smoother batter. The batter should be slightly runnier than pancake batter.
* Warm a non-stick crepe pan or non-stick pancake griddle under medium/high heat.
* Rub avocado oil onto the pan using a piece of absorbent paper. Add 1 tsp oil to the pan then rub with paper towel.
* Scoop the 1/4- 1/2 batter into the pan if you have a larger 11 inch pan use 1/2 cup.
* Brown 2-3 minutes on one side. You know it's ready to flip the crepe when the underside is getting crispy and unsticks by itself.
* Loosen sides with a flat tool and then slide a spatula under the crepe to flip on the other side.
* Cook for 1 more minute on the other side, then put on a plate and repeat this until no more batter is left. You will make 4 large 11-inch crepes with this recipe.

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