Do you feel Parisian this morning?
I like mine filled, nor topped AND filled.
Crepes, waffles, pancakes. They are all equally easy. The only difference with crepes is that you have to let the batter sit. A good method is to have it sit overnight, but its not necessary. Stuff or slather with your favorite things: chocolate-hazelnut spread, (there are vegan versions,) jam, fresh fruit, earth balance, soy yogurt, etc.
- 1 ¼ cups all-purpose flour
- ⅓ cup sugar
- ½ tsp. salt
- 1 tsp corn starch
- 1 cup soymilk
- 1 tsp. vanilla extract
1. Whisk together flour, sugar, and salt in bowl. Sprinkle corn starch evenly over top, then incorporate carefully into batter.
2. Whisk in milk 1/4 cup at a time, then whisk in vanilla. Cover, and chill at least 30 minutes, or at most- overnight. ( I like this method because it makes the morning easier!)
3. Whisk 1/4 to 1/2 cup water into batter to thin. Lightly grease nonstick skillet with oil. Heat skillet over medium-high heat.
4. Pour 1/4 cup batter into hot, non-stick skillet, tilting pan to swirl batter so it coats bottom of pan. Cook 1 to 2 minutes, or until edges begin to brown and center is dry. Flip; cook 30 seconds to 1 minute more.
5. Transfer crêpe to plate, and continue until batter is gone.
To serve: Reheat in skillet, spread with fillings, fold into quarters, and serve. (Or top the triangles, like Nick does.)