1 cup flour
4 tablespoons corn starch
1 cup plus about 2 tablespoons nondairy milk (I use soy)
1/4 teaspoon salt, optional
1/4 teaspoon cinnamon, optional
vegan buttery spread, for cooking (I use Earth Balance)
1. In a bowl, use a hand or stand mixer to blend together all of the ingredients, except buttery spread until completely smooth. Alternatively, put all ingredients except buttery spread into a blender or food processor and blend until completely smooth.
2. In a nonstick pan over medium heat, melt enough buttery spread to cover the bottom of the pan. After spread has melted, pour about 1/4 cup of crepe batter into the pan and use a spatula to spread it into a thin layer that covers the entire pan. Work quickly to make sure that the batter doesn't get cooked into a thicker pancake before you can spread it.
3. Cook for about 1 1/2 minutes or until the crepe begins to curl up a little at the edges. Use a spatula to flip the crepe and cook the other side for about 30 seconds more.
4. Remove crepe from pan and fill with your filling of choice (banana slices with vegan chocolate chips, fruit preserves with soy cream cheese, and simply melted buttery spread and powdered sugar). Repeat until all crepe batter is used up and enjoy!