Make egg- and dairy-free crêpe batter, then serve up a gourmet feast!
Yield: 6-8 crêpes
Time: 1 hour 15 minutes (mostly hands off)
- blender, food processor, or bowl and whisk
- skillet, crêpe pan, or omelette pan
- ladle or measuring cup*
- heat-safe silicone or rubber spatula
- 1¼ c nondairy milk
- ¾ c flour
- ¼ t salt
- 1 T cornstarch
- 1 t oil
Blend everything but the oil until smooth. Refrigerate for at least an hour. The batter should then be the consistency of heavy cream; if not, add more milk/flour as needed.
Heat the empty pan over medium heat for at least a minute. When it’s extremely hot (a drop of water sizzles away immediately), lower the temperature slightly. Add about ½ t oil and use the rubber spatula to spread it all over the bottom and a little ways up the sides of the pan.
Pour about ¼ to ⅓ c of batter into the center,* then quickly tilt the pan so that the batter moves around and covers the entire bottom. Pour off any excess.
Cook until the top is covered in tiny bubbles and looks dry, about a minute. Run the spatula gently around the edges to loosen, then flip and cook another 20 seconds on the other side.
Transfer to a plate, add another few drops of oil to the pan, and spread around. Continue cooking the rest of the crêpes, piling them on top of one another.
Make the crêpes or, if you’re not planning to eat them right away, cover the plate with plastic wrap and refrigerate for up to 4 days.
* For a 9½-inch pan, ⅓ cup is perfect.
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.
Did you know that 2 February is Crêpe Day in France?