Vegan Crepes (Dairy-Free and Egg-Free)

Ingredients

• 30 g Cornstarch
• 750 ml Soy milk
• 250 g All-purpose flour
• Salt (1 pinch)
• 1 tbsp Neutral oil (Used in the batter and for lightly oiling the pan)
• Orange blossom water (Quantity not specified; may be replaced by rum or vanilla extract according to the source)
• 5 tbsp Sugar
• Vanilla sugar (Named in the instructions, but no quantity appears in the structured ingredient list)
• Rum (Alternative flavoring mentioned in the instructions; use instead of orange blossom water if desired. Quantity not specified.)
• Water (Optional, added as needed to make the batter very smooth)

Steps

1. 1

   Place the all-purpose flour, cornstarch, sugar, vanilla sugar, and pinch of salt in a mixing bowl. Mix the dry ingredients together.

2. 2

   Gradually pour in the soy milk while whisking quickly with a whisk, continuing until the batter becomes liquid and smooth.

3. 3

   Add the rum or orange blossom water and the tablespoon of neutral oil. If needed, add a little water to make the batter very smooth.

4. 4

   If time allows, let the batter rest for about 1 hour.

5. 5

   Lightly oil a crepe pan or frying pan and heat it over high heat.

6. 6

   Pour a ladleful of batter into the pan and tilt or rotate the pan so the batter covers the surface.

7. 7

   Gently lift the crepe with a spatula to check that it is nicely golden, then remove or turn it as appropriate.

8. 8

   Cook the remaining crepes over medium heat, lightly oiling the pan as needed and repeating the process with the remaining batter.

Notes

The source lists 12 crepes as the yield. It also includes vanilla sugar and mentions rum as an alternative flavoring in the method, although neither has a quantity in the structured ingredient list. The source does not specify an exact amount of flavoring, water, or pan oil beyond describing the pan as lightly oiled.

Nutrition per serving

• breakfast
• vegan
• dairy-free
• egg-free
• vegetarian
• sweet
• stovetop
• French-inspired