Crepes with Almond Sauce and Fresh Raspberries

Almond Sauce

• 1/2 cup soy creamer
• 1/2 tsp almond extract
• 2 tbsp sugar
• 1 tsp Earth Balance
• 1 tsp cornstarch

Crepes

• 1 c flour (whole-wheat pastry flour is fine)
• 1 c plain soy milk
• 1/2 c pure water
• 2 tbsp soy flour
• 1 teaspoon vanilla or almond extract
• 2 tbsp Earth Balance, melted
• cooking spray
• fresh organic raspberries, to taste
• Toasted slivered almonds for garnish

1. Whisk all the suace ingredients together in a saucepan. Bring to a slow boil, whisking constantly. Turn down heat and cook until thickened, again whisking constantly. Remove from heat.
2. Whisk flour, soy milk, water, soy flour, extract, and Earth Balance together in a medium bowl until smooth and no lumps remain. Batter should be thin - add a bit more soy milk, if necessary.
3. Heat pan over medium high and spray with cooking oil spray. Pour about 2 tbsp of batter onto a pan and immediately twist the pan in one direction so that a thin layer of batter evenly coats the pan. Cook until bottom is golden. Set aside a plate while you make the rest of the crepes. 
4. Fold each crepe in quarters. Drizzle almond sauce over crepes, and top with a healthy serving of raspberries. Garnish with toasted slivered almonds, if desired.

Yield: 6 servings

The Urban Vegan, p6 by Dynise Balcavage