I'm going back to my French roots with this recipe, a sweet crêpe with all the fixings.
Crêpes are typically made with eggs, which act as a great binder, but as you know, we are egg free, so here is our favourite vegan crêpe recipe.
|We were a bit naughty and topped our crêpes with some of our leftover ice cream from the night before|
1/2 cup soymilk
1/2 cup water
1/4 cup melted margarine
1 Tbsp sugar
1 1/2 Tbsp maple syrup
1 cup white flour
1/4 tsp salt
Assorted fruit, margarine, maple syrup, brown sugar, ice cream, and whatever else you fancy for serving
Whisk all ingredients in a bowl until smooth.
Refrigerate for at least 30 minutes, up to 2 hours.
Heat a non-stick pan on medium heat, melt some margarine in it, then ladle in the crêpe batter. Cook on one side until golden, flip and cook on the other side.
Place prepared crêpes on a plate in the oven on its lowest temperature to keep them warm while you prepare the rest of them, alternatively you can keep the prepared crêpes covered with aluminum foil or another plate.
When all the crêpes are prepared, serve with all your favourite fixings, and enjoy!
Just in case you're not vegan, and want my dad's excellent crêpe recipe, here it is:
Dad's (non-vegan) CrêpesServes: 5-6
3 cups flour
4 cups milk
2 tsp vanilla
2 tbsp sugar
Whisk it all together and follow the above directions for frying (no need to refrigerate).