My tummy is sooooo happy right now. This vegan crêpe recipe is amazing. I made them this morning with black and red currants. There would have been enough for tomorrow, but I ate the rest for second breakfast. They were that good. I put a bit of a vegan cocoa spread in the later batch and also ate one plain and they are just perfect plain too! Okay, so make these right now, or sometime you have 5 minutes to mix up the batter, but then refridgerate it overnight so that they are easier to flip- your tummy will thank you even if you're not a vegan.
Scrumdillyumptious Vegan Crêpes:
Ingredients
- 1/2 cup soy milk (vanilla flavor is good)
- 1/2 cup water
- 1/4 cup melted soy margarine
- 1 tablespoon turbinado sugar
- 2 tablespoons maple syrup
- 1 cup unbleached all-purpose flour
- 1/4 teaspoon salt
Directions
1. In a mixing bowl, blend soy milk, water, 1/4 cup melted margarine, sugar, syrup, flour, and salt. Cover and chill the mixture for 2 hours (or better- overnight so you don't have to wait 2 hours for your crepes in the morning).
2. Lightly grease a skillet with some soy margarine. Heat the skillet until hot. Pour enough batter into the skillet to thinly cover skillet's bottom. Cook until golden, flip and cook on opposite side.
3. Add some berries, chocolate, whatever and roll or fold.
Thank you recipe from allrecipes.com.
Bon Ap!
Today was the first really pleasant-be-outside-and-not-be-cold day. Bright sunshine, buds, birds, and everyone coming out of hibernation. I also got to pull some weeds, get my hands in the dirt, and dream about green things growing. Can I declare an end to winter? I'm hopeful, but we'll see...
