Vegan Sweet Crepes

I love crepes! I like the Japanese style crepe with the crispy edges served in a paper cone. Those are rare to come by here in San Diego. When I lived in San Francisco there were so many crepe places, my favorite in particular being Genki in the Richmond district. They had tons of Japanese treats, drinks, toys and my favorite crepes ever. Every time I visit, I have to visit Genki. Since I am mostly vegan, and I have never liked eating eggs, I wanted to share with you guys a vegan crepe batter recipe. I found it online but I modified it since it was way to thick, and had way too much earth balance.

Vegan Crepe Batter

-1/2 c of soy milk/ almond milk (whatever nut milk you like to use)
-1/2 c of water
-1 c flour
- 1 Tbsp Earth balance
- 2 Tbsp maple syrup
- 1 Tbsp Raw turbinado sugar
-1/4 tsp salt

(Add more almond/soy milk if needed. The batter should be very thin so it can spread easily in the pan)

Heat a nonstick pan to med-high heat, and add about a ladle of batter and swirl around until the bottom of the pan is covered. It should be a single layer, if it overlaps itself you have added to much. It takes a bit of experimenting to get it just right, don't worry if your first few end up in the trash!)

You can cook the crepes as long as you like to get crispy edges, or just until the batter is cooked for a more traditional, soft French crepe. I love to use nutella and strawberries, but bananas are good too. There are lots of toppings you can add sweet, or savory so use your imagination and stuff these babies with whatever you like! :)