Vegan crêpes
Recipe for eggless and dairy-free crepes, fluffy and soft
Servings: 10 crepes
Const: low
Ingredients
- 150 g white flour
- 50 g chickpea flour
- 3 tsp sugar
- 1 tsp Baking powder
- 400 ml plant milk any vegetable milk is fine, I used alpro's "not milk" milk
- 1/2 Tbsp vegan butter
Instructions
- Add all dry ingredients in a bowl.flour, chickpea flour, sugar, baking powder
- Make sure the flour is free of lumps by helping with a whisk.vegetaable milk
- Add to milk and continue stirring with a whisk until you get a smooth mixture.
- Heat a nonstick skillet and add a small knob of butter. I usually add the butter to the pan with a kitchen brush, because it allows me not to use too much butter and spread it all over the pan.
- Using a soup ladle, pour the batter into the pan by tilting and rotating it to distribute it well.
- Let the crêpe cook over medium-high heat for 3-4 minutes and turn the crêpe with a spatula and let it cook on the other side for a few seconds as well.