First, prepare the berry sauce.

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

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

Now prepare the vegan crepes.

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

Place the batter in the fridge for 10 minutes.

Put your frying pan over 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 the cup.

When the pan and oil are hot, pour in enough crepe 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 over the heat, shaking it slightly back and forth, and flip the crepe when it moves around freely and bubbles are forming.

Cook for about the same amount of time on both sides.

Continue until the batter is used up, making sure you grease the pan again after each crepe.

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