Crepe Me, My Friend....

Ah, crepes, that little french pancake that is sheer nirvana.  I always thought that the key ingredient to crepes was the egg.  I always assumed that was what gave it the thin, pliable consistency.  I assumed that in becoming a vegan, my crepe days were long over.  I am so happy to report that I was wrong!  This past Sunday I perused Vegweb.com, and found a nifty little recipe, which I of course then changed a smidge, and made for brunch.  Despite being egg free, they turned out awesome!  I couldn't have been happier.  Ok, so thats not entirely true.  I consistenly brown one side more than the other, as seen here:

I need to turn them quicker, but they tend to stick to my pan a little, which is beyond annoying.  But I can't complain, they are vegan, and taste IDENTICAL to the real deal.  Amazing!

Now the thing I love about crepes in general is the toppings.  You can put anything you want in a crepe (among things that are edible, though who am I to judge?), sweet or savory and the result is scrumptious.  This particular day we had the following options:

Blackberry topping and whipped soy cream
Peanut Butter and Jelly
Tomato sauce and veggie shreds

It was our very own breakfast buffet, and I really think that is how Sunday breakfasts should be eaten.  Preferable in one's pajama's, and around noon-ish. ;)

They were really great, even my husband thought so, and he is very critical of vegan food.  If I make it and he likes it, I know it's a winner.

So heres the recipe:

    1 cup unbleached flour
    1 1/2 cups soy or almond milk
    3 teaspoon Ener-G Egg Replacer mixed with 4 tablespoon water
    2 tablespoon vegetable oil
    dash of vanilla
    2 teaspoons of organic sugar

Mix the egg replacer with the water till there are no lumps, then mix in the rest of the ingredients.  Ladle out batter with a big, deep spoon, and tilt your pan so it is very thin, and covers the whole pan.  When it looks like it's bubbling underneath, flip it with a spatula.  This takes some practice, because the thin-ness of them makes flipping difficult, but the thin-ness is also their best attribute, so give it a chance.  Then simply fill with your toppings of choice.  Finished product?

Glorious, ain't it folks?  Happy eating!