Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/2 Cup(s) whole wheat pastry flour
- 1 1/2 Cup(s) soya milk
- 1/2 Teaspoon(s) baking powder
- 1/2 Teaspoon(s) baking soda
- 1/4 Teaspoon(s) salt
- 2 Tablespoon(s) canola oil
- =
Directions
it's important to use either a non-stick pan, or a very well-seasoned pan and a little oil. it should be heated evenly on medium (so that a drop of water evaporates quickly) before you begin cooking the crepes.
mix together all ingredients. you will need to add more soy milk to the batter, testing, as you go along, to get it to the right thickness. this takes some experimenting...it could take up to another cup. your first crepe will probably not be so good. keep going!
add 1/2 - 3/4 of a cup of batter to the pan, quickly swirling it around so it covers the bottom.
cook until small holes form and the top looks dry. loosen edges and flip, cooking a little while longer on the other side. the crepe should be golden-brown on both sides, and cooked through.
stack crepes on a tea towel as you cook. they store and reheat well. unlike non-vegan crepe batter, this batter does not keep, and should be used immediately.