My tips for good crepes:
- Get a good skillet. By good, I don't mean expensive. My crepe pan is a small stainless steel skillet that I don't know the origins of. It was in Dani's cupboard when I found her. I'm not sure she knows where it came from. It is just the right size and once it's preheated and sprayed with non-stick spray, it's ready to go.
- Let the batter sit in the refrigerator for at least an hour. Why? We will just say "science." If you are really into learning why, go read this.
- As with all pancakes, do not flip until it's time. These are thin, so they should really be dry before you flip. This will happen fast, so don't be texting or chasing the dog or you'll burn your crepes.
- Get a good measuring device. I was lucky years ago with a measuring cup set I got that actually had an 1/8 cup measure (2 Tablespoons). It works perfectly for my crepe pan. If I ever lose it, guess what I will use? A shot glass. A Tablespoon is about 1/2 an ounce (16 Tablespoons in a cup, 8 ounces in a cup). A shot glass would be about 3 Tablespoons of batter filled to the rim, and some of that won't slide out.
! cup white whole wheat flour (I'm currently using Bob's Red Mill WWW pastry flour)
1 cup homemade almond milk
1 Tablespoon extra virgin olive oil
1/4 teaspoon of salt
Whirl that up in your blender or food processor until smooth and pop in the icebox for an hour or more. I get approximately 18 crepes out of a batch, but mileage will vary based on how big you are making these.
I filled these with a mixture of mushrooms, onions, broccoli, carrots and a bit of Mornay sauce (made with the last of my almond milk from the tutorial). There was Edam cheese involved, as well. That took care of about 12 crepes.
Guess what I did with the others?
Oh, you can also buy it already made. Nature's Own has it in KC, and I'm sure Whole Foods probably does. Internet shoppers can find it at any of my Internet grocery haunts (Amazon, VitaCost, iHerb).
I decided it wasn't enough, though to just have coconut butter in my crepes. I got out the almond butter, the cocoa powder, and the maple syrup. In a bowl, put the following:
4 Tablespoons of coconut butter (if you are not using fresh, you might want to zap this a bit to loosen it up)
2 Tablespoons of almond butter (peanut butter would work, or any nut butter of choice)
2 Tablespoons of cocoa powder
2 Tablespoons of maple syrup
Stir. You just made vegan Nutella. Spread on everything. Especially on crepes. I just took a couple out of the refridgerator, spread with a bit of the lovely stuff, folded over, microwaved for about 10 seconds and then top with fruit.