VEGAN CREPES
Two cups almond milk may be used in place of soy milk.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Yield Makes about 16
Number Of Ingredients 6
Steps:
- Combine milk, flour, oil, sugar, baking powder, and salt in a blender; process until smooth and combined. Refrigerate until cool and thickened slightly, at least 30 minutes and up to 1 day.
- Heat a 10-inch nonstick skillet (pan should measure 8-inches across the bottom) over medium, and brush with oil. Pour a scant 1/4 cup batter into pan, turning and tilting skillet to coat bottom evenly. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and edges lift from pan, 1 to 2 minutes. (If batter is too thick and does not spread evenly to edges of pan, whisk in more milk, 1 tablespoon at a time, to reach desired consistency.)
- Slip a spatula under crepe, and gently flip in one swift gesture. (Use the spatula to unfold or rearrange crepe, as needed.) Cook until bottom is firm and golden brown in spots and edges are crisp, 30 to 45 seconds. Transfer to a plate, and cover. Repeat with remaining batter, brushing pan lightly with oil every 2 or 3 crepes, or as needed. Stack crepes and keep covered to keep them tender and pliable.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #preparation #occasion #pancakes-and-waffles #breakfast #vegan #vegetarian #stove-top #dietary #comfort-food #inexpensive #taste-mood #equipment #number-of-servings #4-hours-or-less
You'll also love
Shahid Shabir
ss@yahoo.comThese crepes were a bit bland. I think I'll add some more spices next time.
Clara Moshi
claram39@hotmail.frThese crepes were a bit too thick for my taste. I think I'll try using less batter next time.
md lover
md_l12@yahoo.comI'm not a vegan, but I really enjoyed these crepes. They were light and fluffy, and the flavor was great.
Abass Boye
boye@gmail.comThese crepes were delicious! I used a variety of toppings, including fresh fruit, Nutella, and whipped cream.
Sofia Ocampo
sofia_ocampo@hotmail.co.ukThese crepes were a bit too dry for my taste. I think I'll add some more liquid next time.
Elijah Caudle
celijah7@hotmail.frI made these crepes for my family and they loved them! They're a great way to use up leftover almond milk.
Nina Eichman
nina.e69@hotmail.frThese crepes were perfect! They were light and fluffy, and the flavor was spot-on.
Sabitri Budhathoki
s.budhathoki56@hotmail.comThese crepes were a bit too thick for my taste. I think I'll try using less batter next time.
R xBigmacnchezx
xr@gmail.comI've never made crepes before, but these were so easy to make. I'm definitely going to make them again.
Mahedhi Hasan
mahedhi.h@hotmail.comThese crepes were amazing! I'm so glad I found this recipe.
Feisal Salah
f-s19@hotmail.comThe crepes were a bit bland. I think I'll add some more spices next time.
Devid Limbu
limbu86@hotmail.comThese crepes were a lifesaver! I had a group of friends over for brunch and they were all raving about them.
Jk Niazi
niazi_j@hotmail.co.ukThe crepes were easy to make, but they didn't turn out as golden brown as I would have liked.
JH Nayem
j@aol.comI love that these crepes are vegan! They're a great option for breakfast or brunch.
Md Hafijur Islam
md22@yahoo.comThese crepes were a bit too thick for my taste. I think I'll try using less batter next time.
Qwertyuiop Asdfghhkl
aqwertyuiop@gmail.comI've made these crepes several times now and they're always a favorite. They're so versatile and can be served with a variety of toppings.
Zzisan Ansari
z.ansari36@hotmail.comYum!
Polo Mian
p_m@gmail.comThese crepes were a total hit! They were so easy to make and turned out perfectly. I used oat milk instead of almond milk and they were still delicious.