Vegan Crepes
- Ready In:
- 2hrs 20mins
- Ingredients:
- 7
- Yields:
-
16 crepes (6" diameter)
ingredients
- 1⁄2 cup soymilk
- 1⁄2 cup water
- 1⁄4 cup melted margarine
- 1 tablespoon turbinado sugar or 1 tablespoon white sugar
- 2 tablespoons maple syrup
- 1 cup unbleached all-purpose flour
- 1⁄4 teaspoon salt
directions
- In a large mixing bowl, blend soy milk, water, margarine, sugar, syrup, flour, and salt.
- Cover and chill the mixture for 2 hours.
- Heat a 5-6" skillet over medium heat and lightly grease it.
- Pour approximately 3 tablespoons batter into the skillet.
- Swirl to make the batter cover the skillet's bottom.
- (You may have to thin the batter out with a bit of water if it doesn't spread out easily).
- Cook until golden, flip and cook on opposite side.
- (The crepes are very delicate and a bit hard to flip.. one option if you have trouble with this is to spread them out really thinly and not flip them at all).
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Reviews
-
We had no eggs and no milk and my daughter wanted "rolled pancakes" which is what we call crepes. I did make some changes to suit my needs so mine weren't vegan (I used half and half and water mixed instead of milk, omitted the syrup, added a touch of vanilla and a bit of baking powder). These were very good. A bit softer than my usual recipe, but other than that made my daughter a very happy girl.
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RECIPE SUBMITTED BY
pollen
Montreal, QC
i like to cook and i love to bake, and i love most of all to eat.