I need to turn them quicker, but they tend to stick to my pan a little, which is beyond annoying. But I can't complain, they are vegan, and taste IDENTICAL to the real deal. Amazing!
Now the thing I love about crepes in general is the toppings. You can put anything you want in a crepe (among things that are edible, though who am I to judge?), sweet or savory and the result is scrumptious. This particular day we had the following options:
Blackberry topping and whipped soy cream
Peanut Butter and Jelly
Tomato sauce and veggie shreds
It was our very own breakfast buffet, and I really think that is how Sunday breakfasts should be eaten. Preferable in one's pajama's, and around noon-ish. ;)
They were really great, even my husband thought so, and he is very critical of vegan food. If I make it and he likes it, I know it's a winner.
So heres the recipe:
1 cup unbleached flour
1 1/2 cups soy or almond milk
3 teaspoon Ener-G Egg Replacer mixed with 4 tablespoon water
2 tablespoon vegetable oil
dash of vanilla
2 teaspoons of organic sugar
Mix the egg replacer with the water till there are no lumps, then mix in the rest of the ingredients. Ladle out batter with a big, deep spoon, and tilt your pan so it is very thin, and covers the whole pan. When it looks like it's bubbling underneath, flip it with a spatula. This takes some practice, because the thin-ness of them makes flipping difficult, but the thin-ness is also their best attribute, so give it a chance. Then simply fill with your toppings of choice. Finished product?
Glorious, ain't it folks? Happy eating!