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 Recipe: Vegan Crêpe Batter
Crêpes, or thin pancakes, can be wrapped around just about anything to turn
it into an elegant meal.
| Yield |
8-10 crêpes |
| Time |
1 hour 15 minutes |
| Tools |
- Blender OR food processor OR bowl and whisk
- Skillet, crêpe pan, or omelette pan
- Spatula
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| Ingredients |
- 1¼ c nondairy milk
- ¾ c flour
- ¼ t salt
- 1 T cornstarch
- 1 t oil
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| Directions |
Blend or whisk everything but the oil until smooth. Let stand for at least
an hour. The batter should then be the consistency of heavy cream; if not, add more milk/flour as needed. Heat 1 t of oil in the pan. When it is extremely hot (a drop of water sizzles away), lower to medium heat and pour about ¼ c of batter into the center.
Tilt the pan so that the batter covers the entire bottom, then pour off any excess.
Cook until set and lightly golden, about 20 seconds, then turn and cook another few seconds on the other side.
Transfer to a plate and continue cooking the rest of the crêpes, piling them on top of one another.
Fill with desired fillings and serve. If you're not planning to use the crêpes right away, cover the plate with plastic wrap and refrigerate for up to 3 or 4 days.
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| Notes |
It might take a little while to get the hang of making crêpes - keeping the pan at the right temperature, using the correct amount of batter - but once you do, the possibilities are endless. I also have a recipe for regular crêpe batter.
Not sure what to do with crêpes? Take a look at these ideas for savory and sweet crêpes.
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Laura K. Lawless
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