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Tasty Cr

1/2 cup unbleached white flour
1/2 cup whole wheat pastry flour
1/4 cup soy flour
1/2 tsp. baking powder
1/2 tsp. salt
3 cups soy milk

• Mix the dry ingredients and make a well in the middle. Pour in the soy milk and combine. The batter should be very thin.
• Heat a 10-inch non-stick crêpe pan over moderate heat, and spray with non-stick spray. Pour in about 1/4 cup of the batter, tilting the pan so that the batter covers the bottom with a thin coating.
• Cook until it is browned from underneath and starts to pull away from the edge of the pan. Carefully flip it over and brown on the other side. Serve hot.

Makes 3 servings

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    • Ronnie Alturi says:

      I too am from France,and this crêpe recipes taste very authentic and delicious. Add in some vegan chocolate, or sherbet ice-cream and these will be some of the best crêpes you have ever tasted! Ils sont très délicieuses!!

    • Marie-Christine Husk says:

      As french born, I have recipes from my grandmother. Crepes call for grated orange rind and vanilla (rhum is optional).
      I grate fresh orange rind, and I use vanilla soymilk (instead of vanilla). You can also add egg replacer to make them hold together better.
      They are absolutely delicious.

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