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Crepes

What you need: 

1 1/2 cup soymilk
1 cup unbleached flour or whole wheat pastry flour
1/2 cup medium-firm regular tofu OR extra-firm silken tofu
1/4 cup soy or chickpea flour
1 tablespoon sugar or 2 tablespoons sugar for sweet crepes
1/2 teaspoon salt
1/2 teaspoon baking powder
a few gratings of nutmeg (optional)

What you do: 

Put all the ingredients in a blender or food processor. Blend all the ingredients till it is smooth. If the batter is to think you can add about 1-2 tablespoons of water to it. Heat a large pan on medium heat. you can tell if the pan is ready by putting a few tiny drops of water in the pan and they should dance and then dissolve. Pour about 3-4 tablespoons of batter into the pan and turn the skillet around to make a round and thin circle. when the top looks dry, dual flip it. Then, let it cook for a bout 30 seconds to a minute. Then, pour any kind of filling in it. For mine, I used a vegan cream cheese mixture (about half a container with 1/4 cup powdered sugar). Then, put how much you want into it.

Preparation Time: 
20 minutes
Cooking Time: 
Servings: 
3-4
Recipe Category: 

SO HOW'D IT GO?

The crepes were way too thick, you would seriously think they were panckakes. And on top of that, they would constently crisp up the pan. Very undesirable, I must say. But the tast itself, afterwords was pretty good.

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I grew up eating non-vegan crepes every Sunday morning.  These are pretty darn close.  They cook up very nicely with the perfect consistency and coloring.  We just had them this morning for my birthday with vegan cream cheese, boysenberry jam, and fresh cut bananas, yum!  We used almond milk instead of soy, which worked perfectly.  I am excited to try different varieties of fillings and adding fun things to the batter to switch it up.  ;)b

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I added an extra 1/2 cup of soy milk and used regular tofu instead of silken.  It turned out really well. 

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