Tahini cream: equal parts tahini and water (measured by volume, e.g., 1/4 cup of each), whisked together until smooth and creamy
Date molasses (or grape molasses or honey)
* These vegan crepes are more delicate than classic eggy crepes, so make sure they cook all the way through on the first side before you flip them. Also, the thicker you make them, the harder they are to flip without tearing (totally counterintuitive, but true). If you ever have trouble flipping crepes, make them smaller, so they’re easier to manage.
There are a couple different strategies for flipping crepes—using the pan itself to throw the crepe in the air doesn’t work as well with vegan crepes, because it’s difficult to get an even layer of oil on a nonstick pan (compared to butter). Using a cooking oil spray can help with this, but I generally avoid those. The best thing to do is make them on the small side, let them cook through, use a big spatula to gently peel them up, and carefully flip them over with the spatula.