Crepes and Chocolate Drizzle
Chocolate Drizzle:
-1 cup non-dairy milk
-1 cup chocolate chips
-1 teaspoon vanilla extract (after)
Instructions:
-Mix chocolate chips and milk in a large mixing bowl. Microwave on high for for 2 minutes, stirring every 30 seconds.
-Mix in vanilla extract.
-Let cool.
Eggy Crepes:
-1 large egg
-1/4 cup all purpose flour
-Milk
Instructions:
-Crack egg into a large mixing bowl and stir in flour until egg is coated with flour.
-Mix in milk until batter is runny.
-Pour approx. 1/4 cup batter into a hot pan, spreading the batter evenly. Cook for 30-45 seconds on each side or until the edges are golden brown.
Vegan Crepes from Vegan Brunch by Isa Chandra Moskowitz
-1 cup non-dairy milk
-1 cup water
-1 1/2 cups whole wheat pastry flour
-2 tablespoons tapioca flour
-1 teaspoon salt
-2 tablespoons vegetable oil
-2 tablespoons agave nectar/pure maple syrup
Instructions:
-Put all of the ingredients into a food processor or a blender, and blend for about 30 seconds.
-Refrigerate batter for about an hour.
-Preheat a crepe pan or large non-stick skillet over medium to high heat.
-Lightly spray pan with oil.
-Ladle 1/3 - 1/2 cup batter and put it in the center of the pan.
-Spread batter evenly by titling the pan.
-Cook until crepe is dry and the edges are golden brown.
-1 cup non-dairy milk
-1 cup chocolate chips
-1 teaspoon vanilla extract (after)
Instructions:
-Mix chocolate chips and milk in a large mixing bowl. Microwave on high for for 2 minutes, stirring every 30 seconds.
-Mix in vanilla extract.
-Let cool.
Eggy Crepes:
-1 large egg
-1/4 cup all purpose flour
-Milk
Instructions:
-Crack egg into a large mixing bowl and stir in flour until egg is coated with flour.
-Mix in milk until batter is runny.
-Pour approx. 1/4 cup batter into a hot pan, spreading the batter evenly. Cook for 30-45 seconds on each side or until the edges are golden brown.
Vegan Crepes from Vegan Brunch by Isa Chandra Moskowitz
-1 cup non-dairy milk
-1 cup water
-1 1/2 cups whole wheat pastry flour
-2 tablespoons tapioca flour
-1 teaspoon salt
-2 tablespoons vegetable oil
-2 tablespoons agave nectar/pure maple syrup
Instructions:
-Put all of the ingredients into a food processor or a blender, and blend for about 30 seconds.
-Refrigerate batter for about an hour.
-Preheat a crepe pan or large non-stick skillet over medium to high heat.
-Lightly spray pan with oil.
-Ladle 1/3 - 1/2 cup batter and put it in the center of the pan.
-Spread batter evenly by titling the pan.
-Cook until crepe is dry and the edges are golden brown.