164 | CREPES AND BLINI AND CAVIAR CREPES 1 ½ cups all-purpose flour 1 Tbs cornflour *1 Tbs sugar ½ tsp salt 2 Tbs canola oil 1 cup unsweetened soy milk/any non-dairy milk 1 cup sparkling water or regular water Vegan butter for frying In a large bowl, whisk together the flour, cornflour, sugar and salt. Now add the oil, non-dairy milk and sparkling water OR regular water (sparkling water makes them even lighter, but is not necessary). Whisk well until smooth and well combined. Heat a medium sized, non-stick pan to medium heat; add a tablespoon or two of vegan butter to the pan. Once melted, add about 1/3 cup of the batter to the pan. Immediately pick up the pan and rotate it to move the batter into a thin circle. Cook until the top looks fairly dry, about 2 minutes. Using a spatula, carefully flip the crepe over and cook for 30 seconds on the other side. Remove from pan and repeat with the rest of the batter. For a sweet crepe, squirt a little lemon juice on the crepe, add some powdered sugar, and roll or fold. Dust with more powdered sugar and serve with fresh berries and maple syrup. NOTE: You may use white whole wheat instead of white flour. *Omit the sugar for savory crepes.
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