Vegan Crepes

Instructions

1. In a small bowl, prepare the vegan egg replacer according to package instructions. This usually involves mixing the egg replacer powder with a bit of water. Set aside.
2. In a large bowl, whisk together the all-purpose flour, baking powder, salt, sugar, prepared vegan egg replacer, oat milk, and sparkling water until you have a smooth batter. If you have a blender, you can use it for an even smoother consistency.
3. Let the batter rest for about 10 minutes. This will allow the flour to absorb the liquid and will result in more tender crepes.
4. Heat a non-stick crepe pan or a regular frying pan over medium heat.
5. Lightly grease the pan with a small amount of coconut oil. The coconut oil is used to prevent the crepes from sticking to the pan.
6. Pour about 1/4 cup of batter into the center of the pan, then quickly tilt and rotate the pan to spread the batter in a thin, even layer.
7. Cook for about 1-2 minutes, or until the edges start to look dry and the bottom is lightly golden.
8. Carefully flip the crepe and cook for another 30 seconds to 1 minute on the other side.
9. Transfer the cooked crepe to a plate and cover with a clean kitchen towel to keep warm.
10. Repeat the process with the remaining batter, lightly greasing the pan with coconut oil as needed between crepes.
11. Serve the crepes warm with your choice of sweet or savory fillings. For breakfast or brunch, try fresh fruits, vegan yoghurt, or maple syrup. For dessert, consider vegan chocolate spread, fruit compotes, or a sprinkle of powdered sugar.
12. If not serving immediately, you can stack the crepes with parchment paper between each one and wrap them in plastic wrap to store them in the refrigerator for up to 3 days. Reheat gently before serving.