Crepes are essentially extremely thin versatile pancakes that can be served as breakfast fare, as a savory lunch or dinner entree or as a decadent fruit, cream or chocolate filled dessert. Traditionally, crepes are prepared with milk and butter, but this recipe does away with both and yet still comes out fabulous! For dessert crepes, add 1-2 T. sugar to the batter, and feel free to add dried or fresh herbs to the crepes if you intend to serve them as savory dishes. The batter can be made up to 48 hours in advance and kept in the refrigerator until ready to use.
Makes about 16 to 20 crepes
- 1 ½ cup white flour
- ½ cup whole wheat pastry flour
- 1/8 t. salt
- 4 large eggs
- 2 ¼ cups plain unsweetened soymilk
- In a medium bowl, combine the flours and salt. Whisk in the eggs and 1/3 cup of the soymilk, mixing until there are lumps in the batter. Whisk the soymilk into the batter, 1/3 cup at a time, until the batter resembles a thick cream. Let the batter rest for 1 hour in the refrigerator.
- Heat a small to medium sauté or frying pan over medium heat. Once hot, brush a small amount of oil or dairy-free soy margarine on the surface of the pan. Using a ¼ cup scoop or small ladle, add about 3 T. of batter to the pan, rotating the pan to distribute the batter evenly over the pan. Cook the crepe for about 2 minutes on the first side, or until the edges begin to brown slightly. Using a spatula or your fingers, flip the crepe and cook on the opposite side for 1 minute more. Transfer the crepe to a plate and cover loosely with a paper towel to keep warm while you make the rest of the crepes. Serve warm or at room temperature with syrup or fillings of your choice.