Description
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
- ½ cup soy milk
- ½ cup water
- ¼ cup melted soy margarine
- 1 tablespoon turbinado sugar
- 2 tablespoons maple syrup
- 1 cup unbleached all-purpose flour
- ¼ teaspoon salt
Instructions
- 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.
- 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.
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 2 hrs 25 mins
Servings: 4