An unctuous savoury vegan crepe recipe. Great as a snack for anytime of the day or enjoy as a vegan breakfast or brunch with a nice dollop of coriander (cilantro) chutney.
**If using canned coconut milk, use ¾ cup coconut milk + ¾ cup water. Canned coconut milk is too creamy for this recipe and may make the crepes pasty.
If you want to substitute the coconut milk with another non-dairy milk (like soy or oat milk), I suggest adding 1 tablespoon of either vegetable, olive or coconut oil in the batter mix.
***Aquafaba is the liquid that comes from a can of beans/chickpeas or the liquid in which beans have been boiling from dried.
This crepe is best served with some Mauritian Coriander (cilantro) Chutney
Link to the original recipe - Vegan Savoury Crepe Recipe