Homemade Vegan French Crepes? Oui! Perfect For Mother’s Day!

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
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.