🙂 This is the egg-less version of my Dexter-themed strawberry crepes. I hope you enjoy.
Mix together 1/2 cup milk or soy/almond milk (preferably low-fat), with 2/3 cup water, 1/4 cup melted vegan or regular butter and 1 1/2 teaspoon vanilla.
Add 1 cup of flour, 1/8 cup of sugar and a pinch or two of salt. Whisk together well.
Add food coloring if desired.
And cook normally. (I have copy-pasted the cooking instructions from my regular crepe recipe here)
Heat (vegan) butter in a pan. The pan size will be about the size of your crepe.
Using a ladle/spoon pour about 1/4-1/2 cup of batter.
Lift the pan and spin it in circular movements to spread out the batter into an equal, thin circle.
Let it sit until it is less raw looking and air bubbles begin to form underneath, then flip with a flexible spatula.
Once flipped, let it sit for a few seconds then flip the pan upside-down onto a plate.
Fold the crepe to create more space on the plate so the crepes don’t stick to one another.
Add more (vegan) butter to the pan and repeat. I have found it is easier to use two pans and get into a pattern. Start normally, then start on a second pan. By the time your second pan has a crepe ready and sitting, the first will be ready to flip. Continue like that.
Fill with sliced strawberries, other fruits, peanut butter or cream.
🙂 I hope you enjoy.