* Exported from MasterCook *
Crepes, Vegan
Recipe By :Alberto and Iosune
Serving Size : 15 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Hand Made
Low Fat Pancakes/Waffles
Posted Stand Mixer
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups whole wheat flour -- (200 g)
3 tbsp brown sugar
1 tsp baking powder
1 1/2 cups soy milk -- to 2C (375-500 ml)
1 tbsp extra virgin olive oil
1 tsp vanilla extract -- optional
You're gonna love these vegan crepes, they're so spongy and soft and
have a delicious vanilla flavor.
prep: 5 min
cook: 30 min
total: 35 min
1 crepe (using 1 and 1/2 cups of soy milk)
Mix all the ingredients in a bowl. Add 1 1/2 cups of milk and if the
batter is too thick, add more milk until you get the perfect consistency.
Heat a nonstick skillet over medium-high heat and lightly coat with
oil if needed. Pour 3 tablespoons of the batter, twirling it around
to cover the whole bottom of the skillet.
Cook for 1 to 2 minutes until the batter gets darker. Loosen the
edges with a butter knife and flip the crepe.
Cook 1 minute more until brown the other side of the crepe. Repeat
with the remaining batter.
Crepes can be stored for about 5 days in the fridge or up to 3 months
in the freezer. Once cooled, stack them between layers of parchment
paper and then keep them in a sealed container or a ziploc bag.
Notes:
Feel free to use other type of flour, sweetener or plant milk. Add
more or less if needed.
To make an oil-free recipe, just omit the oil or add some nut butter instead.
Info:
Cal 67, Fat 1.6g, Carb 11.8g, Fiber 1.3g, Sod 12.5mg, Pro 2.2g
S(Internet address):
"<https://simpleveganblog.com/vegan-crepes/>"
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Per Serving (excluding unknown items): 65 Calories; 2g Fat (21.1%
calories from fat); 2g Protein; 11g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 37mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2018 - 0528