Vegan Crepes

Flaxseed meal makes an excellent substitute for eggs in this vegan crepe batter. The batter is made in a blender for easy preparation and cleanup. The crepes taste great served simply with a drizzle of maple syrup. Or, serve them for brunch filled with sautéed vegetables or for dessert filled with a fruit compote.”

Ingredients

¾ cup all-purpose flour
¾ cup white whole-wheat flour
1¾ cups unsweetened nondairy milk
3 tablespoons water
1 tablespoon flaxseed meal
½ teaspoon salt
½ teaspoon sugar

Directions

1Place all-purpose flour, whole-wheat flour, milk, water, flaxseed meal, salt and sugar in a blender; blend until smooth. Refrigerate until slightly thickened, 10 to 20 minutes.
2Dab a piece of crumpled paper towel with oil and rub it over the surface of a 10-inch nonstick skillet. Heat over medium heat. Add ¼ cup batter, swirling to coat the bottom. Cook until edges are dry and the bottom is lightly browned, 2 to 3 minutes. Flip and cook until the bottom is lightly browned and the edges are dry, 2 to 3 minutes. Reduce heat, if necessary. Slide the crepe onto a plate. Repeat with the remaining batter, rubbing the pan with oil as needed.