Crêpes, Pancakes, Filloas, Galettes... make your own version of thickness. These are vegan, gluten-free, sugar-free and delicious
Make the vegan eggs according to package instructions.
Mix with the flour, the water, the salt and the rice mylk.
Grease the pan with a bit of coconut oil each time you make one crêpe.
Make them thin, but not too much. It's easier to flip them if they are a bit thick, plus you can fill them later.
Serve with the citrus or your favourite filling (sweet or savoury)
Pro tip: If you want your crêpes to be "next-level crêpes" Boil the rice mylk with some star aniseed for a fragrant touch.
You can also do it with cinnamon, cardamom, clove or any other spice that you fancy.