Crepes are a very versatile item and can be used to make dishes for any meal of the day. Our family has enjoyed this vegan version for 30 years. Although eggless and crepe do not seem to go together, this batter of milk and grains makes very tasty crepes for all occasions.
One fun way to eat them is with banana slices rolled up in the crepe and topped with strawberry or blueberry sauce and coconut whipped cream.
For a savory breakfast, they are also delicious filled with a seasoned mushroom and soy sour cream mixture that has a light sauce or gravy spooned on top. A breakfast treat is to fill them with scrambled tofu, some minced veggies and your favorite sauce or mayo which also makes a simple supper meal.
*Soy milk works the best, but if you have an allergy to soy, almond milk is a close second. Rice milk does not do well with this recipe.