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Crepes 2 Ways - Crepe Recipe

Crepes 2 Ways - Crepe Recipe

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INGREDIENTS

  • 1 ½ cups whole wheat pastry flour or white whole wheat flour
  • ¼ cup chickpea flour (can substitute extra whole wheat pastry flour or white wholewheat flour)
  • 1 tablespoon cornstarch
  • ¼ cup water
  • 1 ½ cups plant-based milk(unsweetened almond, oat, or soy milk)
  • 2 tablespoons maple syrup

DIRECTIONS

  1. Put all ingredients into a blender and blend for 30 seconds until the mixture is smooth. Refrigerate for 1 hour
  2. Preheat a crepe pan or a large non stick skillet over medium heat. The pan is ready when a few drops of water flicked on to it sizzle. Lightly oil the pan.
  3. Ladle ½ cup of batter in the center of the pan. Lift the pan off the burner and tilt in a circular motion so that the batter spreads in a thin layer across the bottom.
  4. Cook until the top of the crepe is dry,the center is bubbling, and edges are lightly browned and are pulling away from the sides of the pan. This takes about 1 – 1 ½ minutes. Run a spatula under crepe to loosen and flip to cook on the other side for about 30 seconds.Remove to a plate.
  5. Repeat with the rest of the batter.