Delicate vessels for delectable fillings, these crepes are a fancy centerpiece for any breakfast or brunch. While most crepe recipes rely on eggs, a combination of aquafaba and plant-based yogurt has proven to be a perfect replacement in this vegan version. My family’s favorite fillings are chocolate mousse, coconut whipped cream, yogurt, berries, bananas, peanut butter, syrup, and jam – long list, I know, but it’s fun to try different combinations in each crepe. I’d love to hear which fillings you discover! 

Prep time: 15 minutes     Inactive time: 1 hour      Cook time: 45 minutes       Makes: about 10-12 crepes

Ingredients

1 cup flour (I use either all purpose or do ½ cup all purpose and ½ cup whole wheat pastry)

¼ cup aquafaba

2 tablespoons soy yogurt

2 tablespoons refined (flavorless) coconut oil, melted and cooled (or sub an extra 2 tablespoons yogurt to make oil free)

¼ teaspoon salt

1 teaspoon vanilla extract

½ cup water, plus more if needed for thinning later on

¾ cup oat milk. 

1. Blend all ingredients together in a blender. 
2. Cool in the fridge for at least 1 hour (Overnight works too. It’s nice to make the batter the night before so you aren’t rushed in the morning). 
3. Heat a crepe pan (or frying pan) over medium heat. To test that it is hot enough, drip a little water on the pan and see if it sizzles. Make sure the pan is either non-stick, or that you spray it with cooking spray after every 2-3 crepes.
4. Transfer about ¼ cup crepe batter to the center of the pan, then immediately pick up the pan by the handle and turn your wrist in a circular motion so that the batter spreads out to the edges of the pan (should be a thin, giant pancake). If the batter doesn’t spread easily, thin the remaining batter by adding more water before making the next crepe. 
5. Repeat step 4 until you have used all the batter. 
6. Serve warm, and let your family and friends stuff them with their favorite fillings!