Crêpes (a vegan recipe and my dad's not-so-vegan recipe)

Growing up we never had pancakes, only crêpes in my house. I remember the first time my dad attempted making pancakes, he kept squishing them with the spatula because they kept rising. He's quite the silly Frenchman. 
I'm going back to my French roots with this recipe, a sweet crêpe with all the fixings. 
Crêpes are typically made with eggs, which act as a great binder, but as you know, we are egg free, so here is our favourite vegan crêpe recipe.

We were a bit naughty and topped our crêpes with some of our leftover ice cream from the night before

Serves: 2

Ingredients

1/2 cup soymilk
1/2 cup water
1/4 cup melted margarine
1 Tbsp sugar
1 1/2 Tbsp maple syrup
1 cup white flour
1/4 tsp salt

Assorted fruit, margarine, maple syrup, brown sugar, ice cream, and whatever else you fancy for serving

Preparation

Whisk all ingredients in a bowl until smooth.
Refrigerate for at least 30 minutes, up to 2 hours. 
Heat a non-stick pan on medium heat, melt some margarine in it, then ladle in the crêpe batter. Cook on one side until golden, flip and cook on the other side.
Place prepared crêpes on a plate in the oven on its lowest temperature to keep them warm while you prepare the rest of them, alternatively you can keep the prepared crêpes covered with aluminum foil or another plate.
When all the crêpes are prepared, serve with all your favourite fixings, and enjoy!


Just in case you're not vegan, and want my dad's excellent crêpe recipe, here it is:

Dad's (non-vegan) Crêpes

Serves: 5-6
3 cups flour
4 cups milk
4 eggs
2 tsp vanilla
2 tbsp sugar

Whisk it all together and follow the above directions for frying (no need to refrigerate).

Vegan Ice Cream (Without an Ice Cream Machine)

Vegan ice cream has always been a bit too expensive for use, and as students living in a small one bedroom apartment, an ice cream machine is not feasible nor is it worth the cupboard space. So, low and behold, I found a way to make vegan ice cream à la cheap and without a machine. 

Freeze time: ~3 hours

One messy bite away

Ingredients

1 can coconut milk, high fat

1 can's worth of soy milk,

1/2 cup sugar

1 tsp vanilla extract or 1 scraped vanilla bean

pinch of salt

Preparation

Refrigerate coconut milk overnight before using it.

Add all Ingredients into a medium-large plastic,freezer safe container and mix thoroughly either with a whisk or with an immersion blender. 

Place uncovered container of ice cream liquid in the freezer for 30 minutes.

Scrape the frozen ice cream from around the edges of the container and mix again thoroughly.

Continue freezing for 30 minutes, scraping and mixing, then repeating until frozen.

Best consumed while fresh, which is much softer. Alternatively, if left for several hours in the freezer, let thaw for at least 10 minutes before serving..

We made some delicious ice cream sandwiches with my chocolate chip recipe, modified with the addition of 1/3 cup of cocoa, while spreading the cookie batter out a bit thinner and removing them from the oven a minute early