Vegan Crêpes

Ingredients

For 4 portions

• 🌾 200g flour
• 🥛 400ml soy drink
• 🥤 100ml tap water
• 🏺 2 Tbsp sunflower oil
• 🍚 1 Tbsp sugar
• 🥄 1 Tsp vanilla extract
• 🧂 1 pinch salt
• 🧈 20g plant-based spread
• 🍋 1 medium lemon
• 🍚 40g sugar

Method

1. Whisk the flour, 1 tablespoon of sugar and the salt in a bowl. Gradually whisk in the soy drink, water, oil and vanilla until smooth. The batter should be like thin cream.
2. Leave to rest for 20 minutes, which makes the crêpes less likely to tear.
3. Heat a non-stick frying pan or crêpe pan over a medium-high heat and wipe it with a little of the spread.
4. Pour in a small ladle of batter and swirl to coat the pan thinly. Cook for 1–2 minutes until the edges lift and the underside is golden. These need a little longer than egg crêpes before they will turn.
5. Flip with a thin spatula and cook for 30 seconds more. Stack on a warm plate and repeat with the rest of the batter.
6. Serve warm with a squeeze of the lemon and a sprinkle of the remaining sugar, folded into quarters.