Vegan Crepe Recipe
A friend, who eats eggs, gave me a crepe pan recently. I couldn’t find a good vegan crepe recipe, so I invented my own. It’s surprisingly simple:
Ingredients:
1/4 cup soy milk
1/2 cup water, divided
1 Tablespoon oil
1 Tablespoon maple syrup
1/4 cup whole wheat pastry flour
1/4 cup whole wheat bread flour
1/8 tsp sea salt
1 tsp vanilla
Instructions:
Combine the dry ingredients well. Add all the liquid ingredients, reserving 1/4 cup of the water. Stir well with a wisk. Let it sit at least 1 hour (this makes the batter stronger). When you’re ready to make them, add some or all of the reserved water until the batter is thin but not watery.
If you’ve never made crepes before, then don’t thin the batter too much the first time you make crepes. As you gain experience, you can thin it more.
To cook them, make sure your pan is well seasoned, and use cooking spray or extra oil on the pan. This is necessary because the batter is fairly low fat — it does not contain enough fat to keep it from sticking on its own. Swirl the batter around in the pan so the crepe gets really thin. If you’ve never made crepes before, don’t swirl too much the first time. You’ll get a feel for it as you go. Flip the crepe with tongs or by grabbing the edge with your fingers (carefully!) Because using a spatula will cause it to fold up or break.
Note: It’s important to use the proper flours, or the crepes will break.
Originally posted 2005-02-23