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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is the first recipe for crepes that I have ever been able to make right. I was psyched that I didn't have to use egg replacer because it is such a pain in the neck. So here you vegans go and enjoy but don't eat too many too fast like I did cause now I have a belly ache!!!! For a twist, replace the maple syrup with hazelnut syrup, or any other flavor you like. If you want to throw some semi-sweet chocolate chips on the top and fold the crepe up over them, they melt and get all gushy on the inside. Makes about 16 crepes with a 6-inch diameter. Ingredients:
1/2 cup soy milk |
1/2 cup water |
1/4 cup melted soy margarine |
1 tablespoon turbinado sugar |
2 tablespoons maple syrup |
1 cup unbleached all-purpose flour |
1/4 teaspoon salt |
Directions:
1. In a large mixing bowl, blend soy milk, water, 1/4 cup margarine, sugar, syrup, flour, and salt. Cover and chill the mixture for 2 hours.
2. Lightly grease a 5 to 6 inch skillet with some soy margarine. Heat the skillet until hot. Pour approximately 3 tablespoons batter into the skillet. Swirl to make the batter cover the skillet's bottom. Cook until golden, flip and cook on opposite side.
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