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Crepes

Another weekend, another lovely Sunday morning. This particular Sunday morning, however, I indulged in my lazy day morning ritual – big mugs of earl grey tea and catching up on leisurely reading – a bit longer than usual and breakfast time eventually became brunch time with us not yet eating. I had gotten out of bed with visions of crepes in my head, and when I finally got around to making us our morning meal I was dismayed to remember that all of my vegan crepe recipes require an hour of chilling time in the refrigerator. Well, that simply wouldn’t do – we wanted our crepes now. While what I came up with may not meet the strictest standards of crepes they are, indeed, light, delicate pancakes, and not only are they delicious – they are quick. We filled ours with cherry preserves but the beauty of crepes is that they are so versatile that their limitation is only your imagination. These crepes are not too sweet so they can also pair nicely with savory fillings for a lunch or a dinner.
Crepes
Makes 6 six inch crepes
1 cup whole wheat flour
½ tsp baking powder
1 pinch salt
1 dash cinnamon
1 ½ tbsp canola oil
1 cup soymilk
1 tsp vanilla
1 tsp agave nectar
1. Whisk together the dry ingredients in a medium bowl. Add the wet ingredients directly into the dry ingredients (no need to mix the wet ingredients in a separate bowl) and whisk until smooth.
2. Heat a small skillet over medium high heat and coat lightly with non-stick cooking spray.

3. Spoon a thin layer of batter into the skillet and spread to cover the bottom. As soon as bubbles form on the batter (about 30 – 45 seconds) flip the crepe over and cook for 30-60 seconds on the other side. Remove crepe from the pan and repeat with the remaining batter. Keep crepes warms by wrapping them in foil.

4. To assemble: spread a light layer of the filling of your choice onto each crepe, leaving just a little room at the edges. Fold each crepe in half and then fold each in half again. Lightly dust with powdered sugar (and cocoa, if so inclined) and serve.

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