Homemade and vegan French crepes?! You can do it, and they’re perfect for Mother’s Day! PETA (People for the Ethical Treatment of Animals)’s Sexiest Vegan Over 50 Erin Riley-Carrasco shows us how anyone can make this delicious dish in their kitchen today! #SaturdaySnackdown
Vegan Crepes/ Le Petit Crepes Vegan de Francais

Serves 4

Mix in a bowl:

1/2 Cup Plant Based Milk
1/2 Cup Water
1/4 Cup Vegan Butter/Margarine (melted)
1 Tablespoon Turbinado Sugar
2 Tablespoons Maple Syrup
1/4 Teaspoon Vanilla
1 Cup Unbleached All Purpose Flour
1/4 Kosher Salt
add a pinch of Cinnamon
Filling:
Organic Strawberries
Organic Blueberries 
Organic Blackberries
Orange Zest
Juice of 1/2 Lemon
2 Tablespoons of Turbinado Sugar
In mixing bowl, add plant based milk, water, vegan butter/margarine, sugar, syrup, vanilla, flour and salt. Mix until smooth, no lumps. For convenience or larger batches, you could use a blender. Cover and chill the batter for two hours before cooking.
Using a crepe pan (can use a skillet but will take time to get the crepes thin), melt vegan butter/margarine to coat pan or spray on Canola Oil. Add 3 Tablespoons of batter and spread thin.
When crepes are finished, put on parchment paper to separate (per video) Add filling ingredients. Use a microplane to to “zest” the peel of the orange and sprinkle on top of crepe along with powdered sugar.
ENJOY!