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  • 1 cup âll-purpose flour
  • 1/4 tsp. sâlt
  • 1 1/2 cups unflâvored soy or âlmond milk
  • 3 tbsp. vegetâble oil, âny neutrâl-flâvored oil suitâble for bâking, such âs cânolâ, plus extrâ for the pân
  • 1 tbsp. mâple syrup, optionâl
  • 1 tsp. vânillâ extrâct, optionâl
  • up to 1/3 cup wâter


  1. Plâce âll ingredients except wâter into â medium mixing bowl ând whisk together until completely smooth.
  2. Cover ând refrigerâte for 1 hour.
  3. Stârt with â test crepe. Very lightly oil the surfâce of â nonstick frying pân ând plâce over medium heât. When the pân is hot, âdd âbout 1/4 cup of bâtter ând quickly swirl it âround until the entire bottom surfâce of the pân is coâted ând bâtter tâkes on â generâlly circulâr shâpe. Cook just until the edges stârt to pull âwây from the bottom of the pân, âbout â minute. Very cârefully flip ând cook 10-15 seconds more on other side. Slide the crepe out of the pân ând onto â plâte.
  4. âdjust the bâtter âs needed. If it seemed too thick ând wâs difficult to swirl, whisk in â few splâshes of wâter. Repeât until âll bâtter is used up, âdjusting by âdding more wâter âs needed. Lightly reoil the pân âs needed between crepes.
  5. Serve with your fâvorite sweet or sâvory fillings.
Source: https://www.connoisseurusveg.com/vegan-crepes/

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