Homemade Crêpes – Vegan version

👨‍🍳 Method

1. 1
   Whisk the flax eggs, unsweetened soy milk, margarine, sugar and vanilla with the salt in a bowl, add the flour and mix to a smooth batter.

   BowlWhisk
2. 2
   Refrigerate the batter for 30 minutes.

   Refrigerator

   💡Resting in the fridge relaxes the gluten and gets rid of the bubbles: the crêpes come out thin and delicate, and don't tear.
3. 3
   Heat a flat 20 cm pan and grease lightly with the fat.

   ⚙ Greased Flat PanStoveFrying pan

   💡A very thin layer of fat, with the excess wiped off with paper towel: too much fat gives spots and fried edges.
4. 4
   Pour in a small ladle of batter and swirl the pan into a thin, even layer.

   Ladle

   💡The first crêpe almost always gets tossed: it tests the heat of the pan and the amount of batter.
5. 5
   Fry 1–2 minutes, until the edges dry and brown lightly, flip and fry 30 more seconds. Repeat until the batter is used up.

   Stove