A gift of the French culinary experience, it is said that these thin pancakes originated from a lack of wheat to bake bread.
Also of French cooking tradition, it’s believed that it is difficult to make. I thought so myself for quite sometime as there are only three main ingredients, eggs, milk and flour. Not exactly vegan.
I’ve wanted to serve these for many brunches as the batter rests well or the crêpes themselves may be made ahead.
Crêpes are come in two varieties, sweet and savory and match wonderfully with guests. Served as an appetizer, a dessert or for breakfast, with a bit of practice, crêpes may be made large or small and stuffed with a variety of fillings.
So pretty, formal, but really quite easy to make. Try them at your next brunch.
Recipe makes six to eight 8″ crêpes
1/2 Cup Unbleached, All Purpose Flour
1 1/4 Cups Soy Milk
Replacer for One Egg
1 Tablespoon Canola Oil
1-2 Tablespoons Margarine or spray oil as needed, for cooking
Combine the flour. salt and egg replacer in a large bowl or blender. Whisk to sift.
Add the milk and oil. Whisk just to combine.
Do not over blend.
Refrigerate while you prepare your filling, or over night.
Preheat an 8, non-stick pan to a medium high heat.
Once a drop of water spatters, spray to coat the pan or add 1/2 teaspoon of melted margarine.
Ladle in about 2 Tablespoons of the batter. Swirl the batter across the pan to form a thin, round layer.
Flip the crêpe over once it begins to appear dry on the top. The other side will be done when you see some light browning on the edges.
For Todays Filling:
While the batter was cooling, I opted for the ripening bananas on my counter top.
2 Tablespoons Margarine
3 Tablespoons Maple Syrup
2 Tablespoons Brandy
1 Match (These last two are optional for breakfast, but make a blast of an impression for dessert.)
Peel and slice the two bananas on the diagonal, about a 1/4″ thickness.
Heat a large skillet to medium high, melt the margarine then add the bananas.
Toss to coat and cook to soften slightly, about 1 – 2 minutes.
Add the syrup, covering the bananas evenly.
If using, pour over the brandy, stand back and touch a flame to the edge of a soaked banana. This is best done with an audience, and a lid for the skillet close by.
To wrap, add a few spoonfuls of the filling to the center of each crêpe.
Fold over opposite sides toward the middle then roll upward from the bottom.