German-style Filled Breakfast Crepes
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Ingredients (use vegan versions):
- 1 egg equivalent
- 1 cup flour
- 3 cups vegan soymilk
- 3 tablespoon vegan maple syrup (or other sweetener)
- 1/2 teaspoon vanilla
- non-hydrogenated vegan margarine for the pan (approx. 1/2 cup)
- filling (choose any of the following): assorted jams, jellies or preserves, fresh berries or thinly sliced fruit with soy yogurt
- cinnamon
Directions:
Put all ingredients except margarine into a blender or
large bowl. Blend well using lowest setting on blender, or
whisking vigorously by hand. The mixture should be quite
runny. Add either more soy milk or flour to reach this consistency.
Heat one or two large frying pans to medium-high (two at a
time makes the job twice as fast, and non-stick pans make
the job easier). Using about a teaspoon of margarine to
coat the pan at all times, pour the batter into the pan
until it reaches the edges (these are intended to be large
crepes).
Watch carefully -- when the edges are slightly golden, flip
the crepe and cook the other side. Crepes should be cooked
until golden, not too brown. Pile them on an oven-proof
plate in the oven (set on low) until ready to serve.
You can get a second batch started once you've gotten most
of the first batch cooking.
These crepes are served with an assortment of fillings so
that you can choose a different filling for each one, or
mix and match. Put a crepe on your plate and just dollop
some filling onto it, spreading it around a little. Then
roll it up with your fork like a log and sprinkle with
cinnamon if you like before cutting into it.
These can be served warm or cold. They save well in the
fridge if covered.
Serves: 2-3
Preparation time: 15 mins
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