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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Bread / Course: entree / Difficulty: Intermediate / Preparation Time: 10-30 Minutes / Number of Servings: 8 |
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Recipes with crepes, whole wheat |
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Directions: it's important to use either a non-stick pan, or a very well-seasoned pan and a little oil. it should be heated evenly on medium (so that a drop of water evaporates quickly) before you begin cooking the crepes.
mix together all ingredients. you will need to add more soy milk to the batter, testing, as you go along, to get it to the right thickness. this takes some experimenting...it could take up to another cup. your first crepe will probably not be so good. keep going!
add 1/2 - 3/4 of a cup of batter to the pan, quickly swirling it around so it covers the bottom.
cook until small holes form and the top looks dry. loosen edges and flip, cooking a little while longer on the other side. the crepe should be golden-brown on both sides, and cooked through.
stack crepes on a tea towel as you cook. they store and reheat well. unlike non-vegan crepe batter, this batter does not keep, and should be used immediately.
Comments: ve found so far, for making vegan whole wheat crepes. | Ingredients:
137/4377 Quart(s) canola oil
87/2000 Ounce(s) salt
27/5000 Pound(s) baking soda
869/10000 Ounce(s) baking powder
3/8 Quart(s) soy milk
151/193 Pound(s) whole wheat pastry flour |
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