Crepes don’t take any more effort than conventional pancakes, but they do require a delicate touch. Your first crepe will usually stick, but don’t give up. Makes 12 medium-sized crepes.
2 cups nondairy milk
(soy, almond, or rice)
1 teaspoon vanilla extract
2 tablespoons nondairy
butter or margarine, melted (plus 4 tablespoons for
2 tablespoons cane sugar
1 cup whole-wheat flour
½ cup unbleached white flour
½ teaspoon salt
• In blender, place nondairy milk, vanilla, 2 tablespoons melted butter/margarine, sugar, flour, and salt. Puree until smooth. Refrigerate overnight.
• Heat pan over medium heat and brush with oil. In center of pan, pour ¼-cup batter. Pick up pan and rotate batter to spread the crepe. Cook until edges turn golden and top of crepe is dry. Flip crepe and cook for a few more seconds. Remove from pan and brush with nondairy butter, if desired.
• Place stacked crepes in a covered pan in 225°F warm oven.
• Serve with your favorite sweet or savory fillings and toppings, e.g., fresh berries, banana slices, almond slices, coconut flakes, etc. (We like Granny Smith apples, peeled and sliced, sautéed with sugar.)