No Whey, José!

These gorgeous crepes are a great base recipe to use for any kind of crepe filling or topping, but we just love them with our raspberry lemon sauce!

1 3/4 cup soy milk

1 cup water

1/3 cup canola oil

2 tablespoons sugar

1/2 tsp salt

2 cups flour

Raspberry Lemon Topping

3/4 cup raspberries

1 1/2 tablespoons sugar

1 tablespoon water

1/2 teaspoon lemon juice

1 1/2 teaspoons flour

Preheat a frying pan on medium heat. In a large bowl, whisk soy milk, water, and oil until well combined. Add sugar, flour, and salt, and whisk again until very smooth. Refrigerate for at least 30 minutes. Lightly grease the pan and pour about 1/2 cup of batter into the pan. Shake the pan back and forth to get the batter to spread out thin in the pan.  If it doesn’t allow you to spread it thin, add a bit more soy milk to the batter. When the edges get lightly brown and bubbles form on the crepe, flip it over to cook the other side until golden brown.

To make the raspberry lemon topping:

In a small saucepan, combine all ingredients and stir to combine. Heat over medium heat until thickened.

To assemble:

Spread the hot crepes with the raspberry lemon topping. Add a few fresh raspberries and roll it up. Top with more raspberry topping and some powdered sugar. Serve hot.

Variations:

• Add some chocolate chips inside the crepes with the raspberry sauce and roll it up to melt the chocolate.  It’s delicious!

Serving Suggestions:

• The batter can also be made in advance and refrigerated until ready to use (that way you can have fresh crepes at any time of day!)

• Chelsea says, top with hot maple syrup!