It’s not often that I come across veganized French food in restaurants or stores, which means that if I’m in the mood for the rich cuisine of one of my favorite European countries, I have to make it at home. Cream and wine sauces are easy to alter, and I often do, but what about crêpes?
Crêpes are very thin, almost paper-like pancakes made from a wheat-flour batter. It’s fairly simple to make a veganized version—once you have the technique down. Best of all, though, is that crêpes are diverse. Unlike the pancakes that I’m used to, crêpes can play a sweet or savory starring role in any meal.
Here’s a recipe for basic crêpes, but I’d like to know: What’s your favorite filling?
1/2 cup soy milk
1/2 cup water
4 Tbsp. nondairy margarine, melted
1 Tbsp. sugar
2 Tbsp. American maple syrup
1/4 tsp. salt
1 cup all-purpose flour
Oil, for frying
•In a large bowl, using an electric mixer, blend together the soy milk, water, nondairy margarine, sugar, maple syrup, and salt. Add the flour and mix again. Cover the bowl with plastic wrap and refrigerate it for 2 hours.
•Lightly oil a small nonstick skillet or crêpe pan and place it over medium-high heat. When the pan is hot, pour in 1/4 cup of the batter and swirl it until it covers the entire bottom of the pan. Cook the crêpe until it is golden then flip it and cook the other side.
Makes 12 to 14 crêpes