Crepes. I simply love crepes. I think all Canadians love crepes, especially drenched in maple syrup.
This is probably the first recipe I learned how to “veganize” and the first one I think of cooking when family and friends come for a visit. My mom, an omnivore, has now adopted this recipe and even serves it to her clients at the lodge she owns… And pretty much everybody asks for the recipe afterwards!
Speaking of my mom, she has always told me that the first crepe you cook when you start a batch is never pretty enough to serve to your guests… So as I am a good daughter, whether or not it is pretty enough, I simply eat it. Ah, the sacrifices a cook makes!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12 crepes
- 1 1/2 cups sieved whole wheat flour
- 1 tsp nutmeg
- 1 tsp cinnamon
- 2 tbsp baking powder
- 4 tbsp maple syrup
- 2 tbsp vanilla extract
- 2 cups soy milk
- 2 tbsp vegetable oil
Mix all the ingredients in a bowl. Do not over mix or the crepes will be tough
Heat an oiled pancake (or frying) pan over medium heat
Half fill a ladle with the batter and drop it in the pan twirling so that it's very thin. (I personally quite like to get crepes that are all of different shapes, so have fun a bit!)
Cook on both side until golden