Wednesday, April 8, 2009

Crepes

I pigged out last night. Actually, all day yesterday; I had a giant burrito for lunch from Taqueria Los Gorditos (oh, that place will never cease to amaze my vegan palate or craving for Mexican food), then when I got home from work in the evening, I fixed myself some pasta (simple linguine with frozen peas, canned corn, fresh garlic, and a bit of almond milk for flavor with a variety of seasonings), got some beans ready and defrosted my pizza dough (I'm making a calzone today!), and then made some crepes. I went online to All Recipes and found this delicious vegan crepes recipe that is just awesome. I halved the recipe, beacause I was running low on flour, but I ate all four crepes very quickly (with peach jam)!

Here is the recipe:
1/2 c. soy milk (I used almond)
1/2 c. water
1/4 c. melted butter (I used canola oil)
1 T. turbinado sugar
2 T. maple syrup
1 c. flour
1/4 t. salt

Mix all together and heat a skillet on medium high. Make sure it is pretty warm before pouring into the pan. Swish the batter around (about 3 T. per crepe) to cover the entire pan. Heat until side is crispy and golden, then turn over and repeat. Enjoy your finished product with myriad selection of toppings: jam, butter, cinnamon and sugar, peanut butter, etc.

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