This is a great way to turn leftovers or simple ingredients into a fabulous main-course dish. Crepes can be rolled around just about anything, spread with anything and browned.
For about 25-30 Crepes
1 cup cold water
1 cup cold Rice milk, vanilla flavored, or Almond milk (fyi: almond milk will make the crepes a little thicker)
4 Tb ground flaxseed beaten with 12 Tb or 3/4 cup water (fyi: 4Tb = 1/4 cup)
½ tsp salt
1 ½ cups flour (scooped and leveled)
4 Tb Vegan butter
The batter should be a very light cream, just thick enough to coat a wooden spoon. If after making your first crepe it seems too heavy beat in a bit of water a spoonful at a time. Your cooked crepe should be 1/16 inch thick.
Rub or coat the skillet with olive oil, set over moderately hot heat.
Pour ¼ cup of batter into a small skillet, and tilt the pan in all directions to run the batter all over the bottom of pan in a thin-film (Pour any batter that does not adhere to the pan back into the bowl) The whole exercise takes about 2-3 seconds.
Turn the crepe by using two spatulas or grasp the edges nearest you in your fingers and sweep it up toward you and over again into the pan in a reverse circle to flip it over.
Brown lightly for only ½ a minute or the other side. This other side will only be a spotty brown.
Grease the skillet before starting the next crepe.
Crepes freeze very well, so make a double batch and have them available for breakfast or dinner!
“Chicken” Fillings – I haven’t cooked this one myself yet, so this link will be active shortly 🙂