1 cup unbleached white flour
1/2 cup soy milk (I used silk creamer and it was yummy)
1/2 cup water
1/4 cup melted earth balance vegan margarine
1 tablespoon agave nectar
1/4 teaspoon salt
1/2 teaspoon vanilla
The juice of half a lemon
Sunflower or canola oil for frying
1 cup frozen blueberries (or fresh)
1 teaspoon agave nectar
1 tablespoon earth balance
Crepes: Whisk the first eight ingredients together and let sit in the fridge for 20 minutes. Heat oil in a non-stick pan on medium heat and ladle a spoonful or two of the crepe mixture into the pan. Tilt the pan in a circular motion to evenly distribute the mixture. Wait till it bubbles and looks pretty solid before attempting to flip (about 5 minutes). Be careful, they can be delicate.
Compote: Place blueberries, agave and 1 tablespoon of earth balance in a small saucepan, cover and cook on low heat until compote becomes thick and gooey.
Spoon a dollop of the blueberry compote in the centre of the crepe and roll it up. Put some more compote on top and dust with icing sugar for an extra special Sunday morning treat. I made these for my sweetie on his birthday recently and they were a big hit!
~The Vegan Project