These delicate crepes come together from a simple flax-and-water gel whisked into a thin, pourable batter, so each one cooks up lacy-thin with lightly golden, crisp edges. A quick rest lets the batter hydrate fully, which makes swirling it into perfect, even rounds in the skillet almost effortless. While the crepes rest, the berries macerate with maple syrup and a bright hit of lemon juice until they turn glossy and juicy, ready to spoon down the center of each warm crepe. Roll or fold them up, dust with a little powdered sugar, and you've got a bright, fruit-forward brunch centerpiece. It's an easy one to keep in your egg free breakfast rotation whenever you want something that feels a little special without much fuss.
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In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
In a large mixing bowl, whisk together the flour, sugar, and salt. Add the oat milk, melted vegan butter, vanilla extract, and the flax gel, then whisk until the batter is smooth and thin — it should pour easily, closer to the consistency of heavy cream than pancake batter. Rest the batter at room temperature for 25 minutes to allow the flour to fully hydrate.
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