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
[email protected]These crepes were a bit bland. I think I'll add some more spices next time.
Clara Moshi
[email protected]These crepes were a bit too thick for my taste. I think I'll try using less batter next time.
md lover
[email protected]I'm not a vegan, but I really enjoyed these crepes. They were light and fluffy, and the flavor was great.
Abass Boye
[email protected]These crepes were delicious! I used a variety of toppings, including fresh fruit, Nutella, and whipped cream.
Sofia Ocampo
[email protected]These crepes were a bit too dry for my taste. I think I'll add some more liquid next time.
Elijah Caudle
[email protected]I made these crepes for my family and they loved them! They're a great way to use up leftover almond milk.
Nina Eichman
[email protected]These crepes were perfect! They were light and fluffy, and the flavor was spot-on.
Sabitri Budhathoki
[email protected]These crepes were a bit too thick for my taste. I think I'll try using less batter next time.
R xBigmacnchezx
[email protected]I've never made crepes before, but these were so easy to make. I'm definitely going to make them again.
Mahedhi Hasan
[email protected]These crepes were amazing! I'm so glad I found this recipe.
Feisal Salah
[email protected]The crepes were a bit bland. I think I'll add some more spices next time.
Devid Limbu
[email protected]These crepes were a lifesaver! I had a group of friends over for brunch and they were all raving about them.
Jk Niazi
[email protected]The crepes were easy to make, but they didn't turn out as golden brown as I would have liked.
JH Nayem
[email protected]I love that these crepes are vegan! They're a great option for breakfast or brunch.
Md Hafijur Islam
[email protected]These crepes were a bit too thick for my taste. I think I'll try using less batter next time.
Qwertyuiop Asdfghhkl
[email protected]I'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
[email protected]Yum!
Polo Mian
[email protected]These 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.