Lacy Vegan Vanilla Crepes

Sunday Vibes with these Lacy Vegan Vanilla Crêpes and organic berries with creamy hazelnut chocolate spread. Having crepes for brunch on Sunday always reminds me of my childhood in Russia. Growing up in Russia, eating crepes on the weekend was a tradition. My dad and I would hit the market on Sunday early in the morning and bring fresh, fragrant berries home. And my mom would whip up few dozen of scrumptious crepes for us for our enjoyment. I always loved eating them with fresh fruits, whip cream or some sweet spread. After becoming plant based, I missed my mom’s crepes and one day I decided to veganize it. Here is my version of her lacy crepes. Hope you will give this recipe a try.
Easy Vegan Vanilla Crêpes 
Makes 10-12 crepes 
2 cups of all purpose organic flour 
1 tbsp of corn starch 
1 tsp baking soda 
1 tsp baking powder 
1/2 tsp salt 
1 tbsp coconut sugar or brown sugar 
1 tbsp of flax meal 
1 tbsp of apple cider vinegar 
1 tbsp of pure vanilla extract 
1 tbsp of vegetable oil 
3 1/3 cups of organic soy or oat milk 
In a small bowl, mix flax meal, 1 cup of soy or oat milk and 1 tbsp of apple cider vinegar and set aside. 
In a separate large bowl. Add flour, sugar, baking soda, baking powder, corn starch, salt and mix to combine. Add the flax meal vinegar mixture to the flour mixture slowly, then add the remaining 2 cups of oat or soy milk, oil, vanilla extract and mix the batter well to make sure there are no lumps. Batter should be a soup like consistency. Add more oat milk if your batter is not thin enough. Set the batter aside for 5 min. Cook the crêpes on a non stick flat sauce pan over a medium to high heat. Use an oil spray to coat the pan between making the each crêpe. Use a soup ladle to scoop the batter and thinly spread the batter all over the pan. Cook the crêpes for 3 min on each side. Repeat until all the batter is used. Serve the crêpes with your favorite toppings.


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