April 20, 2012

Springtime Crepes Two Ways

Start your weekend right with these savory and sweet crepes. Remember to chill your crepe batter before frying up these golden brown pancakes! It may seem superfluous, but it will increase the quality of your crepes and is completely worth the wait. 

1/2 cup plain soymilk 
3/4 cup water
1/4 cup melted margarine
1 cup flour
1/4 tsp. salt
2 Tbs. brown sugar/ agave nectar/ maple syrup

Whisk all ingredients together until very smooth. Let sit in the refrigerator for 20 minutes. During this time, prepare the fillings. The above sweet crepes are stuffed with homemade applesauce and blackberries and the savory stuffed with crispy baked tofu, marinated mushrooms, avocado, and fresh dill. 
To make the crepes, heat a large pan over medium heat for five minutes, dry. Spray with oil or rub with a bit of margarine and pour 1/2 cup of batter into the center of the pan. Coat the bottom of the pan by tilting the pan and letting the batter run to all sides. Flip once browned on the edges. This takes some practice, so be patient with yourself. You might need to add a bit more soymilk or water if your batter gets too thick. 

I usually double this recipe as the smell of these golden delights are known to pull many hungry mouths from their caves of slumber! 

Happy weekending,

1 comment:

  1. these are waking my mouths from slumber caves and also will you teach us how best to make kimchi pancakes?