This is a very classic recipe, I think it’s actually from my mom’s old copy of The Joy of Cooking! I only tweaked the recipe a little bit, and it is not vegan, unlike most of my other baking/cooking. In my previous trials, vegan crêpes actually turn into vegan pancakes. This is not a crisis… but sometimes pancakes are just not what I want. The ingredients are essentially the same between pancakes and crêpes, but while ground flaxseeds make a suitable substitute in pancakes, it just does not work for thin and light crêpes. And there were exactly two eggs left in the fridge leftover from the breakup :(
This recipe makes about 10 five/six inch crepes, not counting the first one which NEVER cooks correctly. I wonder if at the crêperies in France if the first ones are similarly inadequate..?
These are good with sweet and/or savory foods. I had some with butter & honey, maple syrup, smoked mozzarella & honey, or you can just top with some powdered sugar. I bet they would make good tofurky wraps too….
¾ cup flour (I used mixed all-purpose flour and whole wheat)
½ tsp seasalt
1 tsp baking powder
2 tbsp powdered sugar
2/3 cup milk (I used soymilk)
1/3 cup water
½ tsp vanilla
Mix all dry ingredients together, and be sure to break up the clumps of powdered sugar. Add the (soy)milk, water, vanilla, and eggs and mix well. Add about a tsp of butter or oil (I used coconut oil) to the pan and let it heat up thoroughly before adding batter. I use a ¼ cup measure to add batter to the pan; as soon as you add it to the pan you must lift the pan and gently tip it to spread the batter as thinly as possible. When bubbles rise to the upside of the crêpe (about one to two minutes), flip it over and cook until both sides are evenly browned.