Tasty vegan crêpes! This is the first recipe for crêpes that I have ever been able to make right. I was psyched that I didn't have to use egg replacer. For a twist, replace the maple syrup with hazelnut syrup, or any other flavor you like.
Ingredients
- 1 cup unbleached all-purpose flour
- 0.5 cups soy milk
- 0.5 cups water
- 0.25 cups melted soy margarine
- 2 tablespoons maple syrup
- 1 tablespoon turbinado sugar
- 0.25 teaspoons salt
Instructions
-
1
Mix flour, soy milk, water, 1/4 cup soy margarine, maple syrup, sugar, and salt together in a large mixing bowl until combined; cover and chill for 2 hours.
-
2
Lightly grease a 6-inch skillet with some soy margarine. Heat the skillet over medium heat.
-
3
Pour 2 to 3 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crêpe; flip and cook until the other side has turned light brown, about 1 minute more. Repeat with remaining batter.
Nutrition Facts
Per serving
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