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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Mom's Tzimus
My Mom developed this recipe which has become a holiday tradition in our family. It's different from many tzimuses because it is not made with sweet potatoes.
Peach Burrata Salad
This salad with fresh juicy peach slices and creamy burrata cheese is drizzled with a sweet and tart balsamic reduction. Top with fresh basil leaves for an easy, impressive salad perfect for summer.
Watermelon Popsicles
These refreshing watermelon popsicles are easy to make by blending seedless watermelon with honey. Freeze in your favorite popsicle molds for a cool and fruity summertime treat!