This makes a great vegan crepe batter, which then makes a great crepe. Dairy-free and egg-free, it's vegan but will be loved by all.
These crepes taste great (very close to the real thing). The only reason I didn't give this recipe five stars is because they are very hard to flip in the cooking process. I ended up ruining about half of them before I decided not to flip them. They are so delicate that they kept falling apart on the flip. Instead of flipping them, I waited until the top was dry and then slid it onto the plate. This worked fine since they are so thin. They were very tasty filled with fresh sliced strawberries and bananas drizzled with honey. - 20 Feb 2001 (Review from Allrecipes US | Canada)
This is about as good as crepes can get without eggs. I had some trouble at first flipping the crepes, however, I found that using a very thin spatula, I could sort of loosen the crepe around its perimeter and then flip it without it sticking. I also found that the longer the batter sits in the fridge, the easier the crepes are to turn (don't know why...). I make the batter on friday night so saturday morning breakfast/brunch is a snap! - 30 Aug 2002 (Review from Allrecipes US | Canada)
These crepes were very tasty! If you make them, be sure to wait at least an hour before cooking them. I was impatient and so they didn't turn out so well. - 03 Dec 2002 (Review from Allrecipes US | Canada)