Quick & Easy Vegan Crepes 1 cup white spelt flour 1/2 cup coconut milk 1/2 cup water 1/4 teaspoon himalayan pink salt 1 tablespoon coconut oil
In a large mixing bowl, gradually add in the milk and water and milk, stirring to combine, then whisk into a smooth batter, adding the salt.
Heat a lightly oiled la pan or frying pan over medium high heat. Pour or scoop with a ladle the batter onto the pan, using approximately 1/4 cup for each crepe. Tip: Using the back of a spoon in a circular motion, spread the batter in the pan so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.