For several years now, I have been honing my crepe recipe and technique. These aren’t vegan since eggs are central to the consistency and taste of these, but everything else is non-dairy and organic if possible.
- 4 qt liquid measuring cup and wand blender (Alternatively, just mix everything in a regular blender)
- Small ceramic or glass bowl for butter
- Silicon basting brush (to grease the pan with butter between crepes)
- Crepe pan
- Silicone spatula
- Dish cloth
- Basket for crepes
- 1 cup organic plain soy milk (seriously, don’t buy non-organic soy milk – it’s crazy GMO’d and full of chemicals)
- 2 happy eggs (I use Mint Creek Farm eggs I buy at the Dill Pickle Coop in Logan’s Sq)
- 1 T honey (I use raw honey for extra flavor)
- ½ t salt
- t vanilla
- cup brandy (or any other liquor – I used Captain Morgan’s spiced rum this morning and it came out great)
- ¾ c whole wheat pastry flour
Put the butter in a small ceramic or glass bowl and microwave for about 30 seconds until it is melted.
Pour 1 cup of milk into the 4 cup liquid measuring cup (nice how you don’t have to get two things dirty, right?)
Add the 2 eggs (I just break them right into the milk, ‘cause I’m reckless like that. For the more cautious, you can crack them into a separate bowl first so that in case they are bad you can toss them without affecting your soy milk.)
Blend the milk and eggs together with a wand blender right there in the 4 cup liquid measuring cup. Then add and blend in the honey, salt, vanilla, brandy and melted butter except for 1-2 T that you will use later for greasing the pan. Add the flour last. Now you’ve got your batter ready to go.
Now you’ve gotten to the tricky part – frying the crepes. You can use a special crepe pan or a small non-stick frying pan. Heat the pan on medium for a few minutes and use the silicon basting brush to grease the pan with butter. Also turn the oven to 200⁰ F for a couple of minutes then turn it off to get it ready to be the crepe warmer. You can use a plate or basket lined with a dish cloth for keeping the crepes warm in the oven.
When the pan is hot, pour a small amound of batter (1/4-1/3 cup?) into the pan and immediately tilt it and rotate it so that the batter covers the the entire flat part of the pan in a thin layer that almost immediately forms little bubbles. When the bubbles start to harden around the edges, peel up the crepe with your fingers and flip it (I can’t do the thing where you flip it just by flicking the pan.) Give it a minute or so on the 2nd side, then peel it and fold it into quarters and toss it into the basket it in the oven. Repeat, repeat, and repeat until you have enough crepes. You can store any extra batter for another day or so in the fridge.
Tip: If the first one gets screwed up because the temperature wasn’t right, don’t get discouraged, just eat it and move on.