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.
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Bridgette Bre
[email protected]These crepes are a great way to start your day. They're light, fluffy, and filling.
Immad Ali
[email protected]I've never made crepes before, but these were surprisingly easy to make. I'll definitely be making them again.
Demetrius Ross
[email protected]These crepes are a fun and easy way to get your kids to eat their vegetables.
Mpendulo Amos
[email protected]I'm new to vegan cooking, and these crepes were a great place to start. They were easy to make and turned out great!
Himel Himel hasan
[email protected]I made these crepes for a party, and they were a huge hit. Everyone loved them!
lucy munyiri
[email protected]These crepes are so versatile. You can fill them with anything you like, from sweet to savory.
db saud
[email protected]I'm allergic to nuts, so I substituted almond milk for soy milk in the batter. The crepes still turned out great!
Namatovu Habibah
[email protected]These crepes are a great way to use up leftover vegetables. I used a mix of spinach, mushrooms, and zucchini, and they were delicious.
Mahar Awais Mahar Awais
[email protected]Overall, I thought these crepes were pretty good. They weren't the best I've ever had, but they were definitely worth trying.
Shamima Akter
[email protected]I had a hard time getting the crepes to flip without breaking. I think I need more practice.
John Dyl jr
[email protected]These crepes were a bit bland for my taste. I think I'll add some more spices next time.
Malik Rafay
[email protected]I've been looking for a good vegan crepe recipe for a while, and this one is definitely the best I've tried. The crepes are light and fluffy, and the filling is delicious. I highly recommend this recipe!
Malakai Thomas
[email protected]I was really impressed with these crepes. They were so easy to make, and they turned out perfectly. I'll definitely be making them again.
Ema Khan
[email protected]These crepes were a bit tricky to make, but they were worth the effort. They were so delicious, and my family loved them.
Md Sahabuddin
[email protected]I've made these crepes several times now, and they're always a hit. They're perfect for breakfast, lunch, or dinner, and they're also great for meal prep.
Ashiqu Ali
[email protected]I'm not vegan, but I love these crepes! They're so much lighter and healthier than traditional crepes, and they're just as delicious.
Polash Pk
[email protected]These vegan crepes turned out amazing! They were so light and fluffy, and the filling was delicious. I used a mix of sautéed mushrooms, spinach, and tofu, but you could really use any vegetables or protein you like.