Vegan Crepes!

Many vegan crepe recipes call for fancy grocery items, but I found one on allrecipes.com that was super simple and delicious!

Prep time: 2.5 hours
Incubation: 2 hours
Man power time: 30 minutes

Ingredients
1/2 cup soy milk
1/2 cup water
1/4 cup melted soy margarine (such as Earth Balance)   
1 tablespoon turbinado sugar
2 tablespoons maple syrup
1 cup unbleached all-purpose flour
1/4 teaspoon salt
Sliced fruit (strawberries, bananas), jam or any other filling

1. Mix the soy milk, water, soy margarine, turbinado sugar, maple syrup and flour together with immersion blender
2. Incubate in fridge for 2 hours
3. Heat flat non-stick skillet (Indian tawa worked perfectly) on medium and add about 2-3 tablespoons of batter per crepe onto the skillet. Make sure the layer is thin (rotate skillet on angle to spread the batter).
4. Flip crepe when you notice air pockets forming on its underside. Once the crepe is flipped, you should notice a golden brown.
5. Add filling (fruit, jam) on one half of the crepe and then fold over the remaining half (as in the shape of a taco)

These came out tasting just as tasty as the ones I've had in Paris!