Description
One version Vegan for fine crêpes. Perfect for chandeleur.
Ingredients
Units
Scale
- 250 gr flour
- 4 tablespoons cornstarch
- 30 gr caster sugar
- 1 pinch of salt
- 650 ml vegetable milk (soy here, but almond or oat possible)
- 1 tablespoon vanilla extract
- 50 gr melted margarine
- 1 rum stopper (optional)
Instructions
- Place the dry ingredients - flour, cornflour, sugar and salt - in a bowl.
- Whisk to combine.
- Stir in the milk a little at a time, until you obtain a smooth paste.
- Add vanilla extract, rum (optional) and melted margarine and stir.
- Leave for one hour at room temperature.
- After the batter has rested, heat your pancake pan and lightly oil with a brush or oiled cloth/paper.
- Depending on the consistency of your batter, don't hesitate to add milk to obtain a fairly fluid batter. It's up to you whether you prefer thick or thin pancakes.
- Once the pan is hot, pour in a small ladleful of batter, swirling the pan to distribute it.
- Heat over medium heat, checking the color of the crepe by lifting the edge with a spatula or knife.
- Once colored, flip the pancake over and cook the other side in the same way.
- Enjoy!
Notes
When you prepare your crêpes, you can keep them in a pile, covered, then reheat them before eating.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: dessert
- Cuisine: French
English 
French