Vegan Crêpes, Finally -

Though I only attempted them once or twice, I couldn’t understand why my honed pancake skills had not made the transfer. I never flipped a successful crêpe. Being easily discouraged is a trait I’ve fought hard to overcome in my life, but I suppose failure in the form of mangled batter hit different.

Alas, here are the things I’ve realized since having success with crêpes finally.

Crêpes weed out the weak. Don’t give up.
There is a reason the recipe creates a ton of batter. You’ll need it.
There is also a reason you only see a couple of crêpes pictured next to a recipe; the rest failed.
The pan has to really damn hot. Hotter than when, say, making pancakes.
I used a light spray of avocado oil, though the recipe did not call for it.
You have to wait till the thin edges of batter crisp a bit and lift off the pan themselves.
Don’t munch on the ones that fail in the pan; you’ll be full by the time you achieve success.

Ok, best of luck!

Vegan Crêpes, Finally Recipe

Adapted from here

250g AP flour
530ml plant milk
30g canola oil
3 Tbsp sugar
1 tsp vanilla extract
1/2 tsp cinnamon

Toppings:
sliced banana
chocolate pumpkin seed spread

Whisk all ingredients in a large bowl until smooth.

Pre-heat a pan lightly oiled frying pan over medium-high heat until really hot. Pour the batter, then lift and rotate pan to spread the batter thin.

Cook for 2-3 minutes until edges crisp a bit, then flip carefully. Cook for another 1 minute.