Makes 10 crepes
1 ½ C nondairy milk
¼ C water
¾ C all-purpose flour
¼ C chickpea flour
1 tbsp tapioca flour (cornstarch or arrowroot is fine)
½ tsp salt
Oil for pan
Put all ingredients into a food processor or blender. Blend for about 30 seconds, scraping the sides, until everything is smooth. The batter will be very thin. Refrigerate batter for about 1 hour.
Preheat a crepe pan or large skillet over medium-high heat. The pan is ready when a few drops of water sizzle when flicked onto it. Lightly coat the pan in oil. Ladle about 1/3-1/2 C batter in the center of the pan and spread it out in a circular motion. Cook until the top of the crepe is dry, the center is bubbling, and the edges are lightly browned and crinkly and pulling away from the sides of the pan, usually about 1 to 1 ½ minutes. Carefully flip and cook the other side for 30 seconds.
For Classic Crepes, add 2 tbsp agave or maple syrup to batter. Proceed as normal.
Credit: Vegan Brunch by Isa Chandra Moskowitz