Homemade Vegan Crepes with Raspberry Filling

Ingredients:

Directions:

1. Rinse the berries and pat dry. Place the entire pint of berries in a small saucepan. Add ½ cup sugar, 2 Tbspcornstarch, and 2 Tbsp water. Heat the saucepan over low heat and keep a constant simmer, stirring occasionally so the berries don’t stick to the bottom and burn. Cook for about 10 minutes. The berry mixturewill thicken and create a nice sauce. Remove from the heat and cool for about 10 minutes.
2. Add the milk, flour, sugar, and salt to a medium bowl. Whisk together until smooth.
3. Add the oil and whisk again. The batter should be smooth without any lumps.
4. Preheat a crepe pan or large non-stick skillet with a flat bottom over medium heat. Lightly grease with oil.
5. Add ¼ cup of the batter to the pan and use the wooden crepe râteau to spread the batter into a thin circle. If you don’t have a râteau, you can lift the pan and swirl the batter into a thin circle.
6. Cook for about 2 minutes, flip, and cook the other side for about 2 minutes, or until golden brown.
7. Repeat with the rest of the batter.
8. Spread a spoonful of the raspberry filling onto a crepe. Fold the crepe in half, then fold in half again. Repeat with the rest of the crepes until all have been filled.
9. Serve immediately.