I Eat You in a French Accent! Vegan Crepes

When they wanted to go to the moon The Man said it couldn't be done. When they wanted to make the Internet The Man said it couldn't be done. When they wanted to climb the tallest mountain in the world The Man said it couldn't be done. When I wanted to make vegan crepes The Man said it couldn't be done.
Well now doesn't He look silly?
Oh yeah, internet, I made vegan crepes like the BAMF I am and now The Man's just pissed because I won't share their chocolaty goodness with his animal-hating self.
Also because this recipe is really only good for serving one average bear.
This is a sweet crepe recipe but if you want to be a healthy loser then you can replace the chocolate soymilk for regular soymilk and omit the cocoa powder, sugar, and vanilla.

But really, who wants to ruin this decadent gluttony

with health concerns? Nobody, that's who.

You will need the following:

1/2 cup of chocolate soymilk

2/3 cup and 2 tbs water

1/4 cup of melted vegan margarine

1 cup flour

1 tbs agave nectar/vegan sugar

2 tsp vanilla

and a crepe pan or low-sided sauce pan.

The Procedure

Place all the ingredients in your blender  and blend until they're all...well....blended.

If your blender is good at pouring then you can leave the batter in there but if not then transfer into something good for pouring like a 2 cup liquid measure.

Refrigerate for 1/2 an hour.

Heat your crepe pan/low-sided sauce pan over low to medium heat and spray with PAM cooking spray or grease it down with some margarine. Then wipe it out with a paper towel.

Pour in batter around the size you'd pour to make a pancake but then rotate the pan so that the batter spreads all around it. Ideally the batter should spread to the edges but sometimes I pour a little less batter so that I have more control when it's time to flip.

You'll start to see air bubbles form.

This phenomenon is both normal and ideal.

Don't freak out.

Cook the crepe until the edges seem dry and pull away from the side. Some people say you don't need to flip crepes because they're so thin but I flip it like there's no tomorrow. People also say that you can check if the crepe is finished by seeing if it slides around the pan...I don't. I just check the underside for golden-brown dots and flip when it seems all cooked.

The other side should cook really fast so don't walk away from it unless you want a charred breakfast/dessert/midnight snack.

Take the crepe off the pan and put it on a plate and pour in your next round of batter.

You can add more PAM or margarine if the crepes seem to stick to the pan but don't forget to wipe it out.

Now you can go crazy with fillings. I've listed a few ideas bellow:

Peanut butter and banana slices

Jam (Dickson's Raspberry Fruit Spread is AMAZING because it spreads easily enough so it doesn't tear the crepe)

Chocolate sauce

Fresh strawberry slices

Vegan cheesecake

Frosting

Sprinkles

Cookies

Cake (wedding or birthday)

Vegan charoset

Oreo crumbles

Sprinkles

Cupcakes

Truffles

Marzipan

Sprinkles

Peanut butter and banana slices and chocolate sauce

Jam and chocolate sauce

Fresh strawberry slices and chocolate sauce

Vegan cheesecake and chocolate sauce

Frosting and chocolate sauce

Sprinkles and chocolate sauce

Cookies and chocolate sauce

Cake  and chocolate sauce

Vegan charoset and chocolate sauce

Oreo crumbles and chocolate sauce

Sprinkles and chocolate sauce

Cupcakes and chocolate sauce

Truffles and chocolate sauce

Marzipan and chocolate sauce

Sprinkles and chocolate sauce

Pie