These delicate crepes come together from a simple flax-thickened batter, whisked until silky and thin so it spreads into lacy, golden rounds in the pan. Each one gets a quick sear until the edges turn just crisp and the center stays tender, then gets rolled around a spoonful of macerated berries bursting with maple and lemon brightness. The fresh strawberries, blueberries, and raspberries soften into their own glossy syrup as they sit, so every bite is juicy and just sweet enough. A light dusting of powdered sugar on top makes it feel special without any fuss. Since the whole dish is built on pantry staples, fruit, and plant-based swaps rather than meat, poultry, or fish, it's an easy, satisfying pick for a vegetarian brunch spread.
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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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