First, prepare the berry sauce.

In a saucepan, on medium heat, add the berries, sugar, lemon juice and water.

Heat stirring gently, until the mixture boils and the sugar is dissolved - 5-7 minutes. Remove from heat, allow to cool.

Prepare the vegan crepes,

In a large bowl, mix together the flour, sparkling mineral water and soy milk until smooth. Add salt and psyllium husks.

Place the batter in the fridge for 10 minutes

Put your frying pan on a medium heat.

Put the melted coconut oil in a cup.

Pour 1 Tbsp of oil into the heated pan. Grease it evenly then pour the excess oil back into a cup.

When the pan and oil are hot, pour enough crepes batter to cover the bottom of the pan once you swirl it around - about one ladle for me, but it depends on the size of your pan and ladle.

Put the pan back onto the heat, slightly shaking it back and forth constantly, and flip when it moves around freely and bubbles are forming.

Cook for about the same amount of time both sides.

Continue until the batter is done and make sure you grease the pan again after each crepe.

Serve these vegan crepes with berry sauce or your favorite toppings.