Gluten-free Brittany style crepes

Préparation

1. Put the flour, sugar and eggs in a mixing bowl.

2. Mix with a whisk, then gradually stir in the almond milk, a little bit of vanilla and a pinch of salt.

3. Mix well and let the batter rest between half an hour and one hour at room temperature.

4. Pour the sugar, vegetable margarine and 2 cl of water into a large saucepan.

5. Heat over medium to high heat, stirring until golden brown and remove from heat and stir in salt and soy cooking cream, while stirring for some time.

6. Return to low heat for one to two minutes, while continuing to stir until desired consistency is obtained.

7. Let it cool in a glass jar and pour over the crepe and roll it up.