Thin crêpes for breakfast or dessert or as a savoury meal filled with vegetables.

Serves: 4 people, 12 crêpes     Time: 30 min


200 g wheat flour
3 tablespoons brown sugar
½ teaspoon baking powder
300 ml soy milk (or oat, rice or almond milk)
200 ml sparkling water
3 tablespoons melted margarine or coconut oil for the batter
1 teaspoon vanilla powder (optional)
1 package vanilla sugar
salt to taste
margarine or coconut oil to fry


Mix all the ingredients in a bowl, making sure there are no lumps. Heat an oiled frying pan over medium high heat. Pour the batter in the pan with a ladle. Twirl the batter around to cover the whole bottom of the pan. The dough should be quite thin. Cook for 1 or 2 minutes until the batter gets darker, loosen the edges with a spatula and flip the crêpe. Cook one minute until brown on the other side of the crêpe. Stainless steel pans are to be avoided at all costs because your crêpe will inevitably stick to the pan.