I must admit I had never made crepes before I attempted to make them vegan! Really the main difference is the substitutions for butter and eggs. Crepes are great for the fact that they are so versatile and have the ability to be both savory or sweet.
Once I found out that there was a vegan Nutella, I was 100% sold on dessert for breakfast!
Vegan Chocolate & Banana Crepes
-1/2 cup soy or almond milk
-3/4 cup water
-1/4 cup melted margarine
-1 tablespoon sugar
-2 tablespoons maple syrup
-1 cup unbleached all-purpose flour
-1/4 teaspoon salt
-2 bananas, thinly sliced
–Rawtella (vegan Nutella), 1 cup
In a large mixing bowl, blend almond milk, water, 1/4 cup margarine, sugar, syrup, flour, and salt. Cover and chill the mixture for about an hour.
Lightly grease a 6 inch skillet with some soy margarine. Heat the skillet until hot. Pour approximately 3 tablespoons batter into the skillet. Swirl to make the batter cover the skillet’s bottom. Cook until golden, flip and cook on opposite side.