Vegan Crêpes

These vegan crêpes are based on Julia Child's French crêpes! These crêpes are made with aquafaba instead of eggs to create crêpes that are light and delicate, but still sturdy enough to flip and fold.

📝 Ingredients

• 1 cup all-purpose flour
• 2/3 cup cold non-dairy milk (Such as coconut, almond, or soy milk)
• 2/3 cup cold water
• 1/2 cup chickpea brine (Drain from a can of organic chickpeas)
• 1/4 teaspoon salt
• 3 tablespoons melted vegan butter, plus more vegan butter or oil for brushing hot pan
• diced fresh herbs
• dash sweet liqueur
• 2 teaspoons sugar
• 2 tablespoons cocoa powder

👨‍🍳 Instructions

1. 1Whisk together all ingredients in a bowl.
2. 2Let batter sit in the refrigerator at least 1 hour (or overnight).
3. 3Pre-heat non-stick pan on high heat, and brush or spray with vegan oil or butter. Oil should shimmer on the pan.Tip: Vegan crêpes are less forgiving than traditional crêpes-- make sure the pan is hot before cooking or they may not cook correctly
4. 4Holding pan just off heat, add 2-3 TB batter and swirl to coat pan. Place back on heat and cook for about 90 seconds, until the bottom of the crêpe is golden and slides off the pan easily.
5. 5Flip and cook the other side for 5-10 seconds. Move crêpe to a wire rack or plate to cool, and repeat with remaining batter.
6. 6Make Ahead: Stack with wax paper in between crêpes. Refrigerate for up to 2 days, or freeze for up to 3-4 months in an airtight container. Don't skip the wax paper-- the crêpes will stick together.