Whole-wheat Crêpes

Whisk together whole wheat pastry flour, baking powder, baking soda, and salt in a large mixing bowl.

Pour soya milk into the dry ingredients and whisk until a smooth batter forms, about 1 minute. The batter should be thin and pourable, similar to regular crêpe batter.

Stir in canola oil until fully incorporated. Let the batter rest for 2-3 minutes to allow the flour to fully hydrate.

Heat a non-stick crêpe pan or 8-inch skillet over medium-high heat until a drop of batter sizzles on contact.

Lightly oil the pan with a small amount of canola oil or use a non-stick spray. Pour about ¼ cup of batter into the center of the pan and immediately tilt and rotate the pan in a circular motion to spread the batter thinly and evenly across the bottom.

Cook for 1-2 minutes until the bottom is light golden and the top appears mostly dry, then flip carefully using a spatula or crêpe turner.

Cook the second side for about 30 seconds to 1 minute until lightly set, then transfer to a plate.

Repeat the process with the remaining batter, lightly oiling the pan as needed between crêpes. Stack the finished crêpes on the plate.

Serve warm with desired toppings such as jam, fresh fruit, or a drizzle of honey.