95 minutes
Versatile and delicious crepes made with a mixture of flours, perfect for any savory filling.
cups
cups
cups
cups
Arrowroot Flour
tablespoons
teaspoons
as needed
Nonstick Spray
as needed
1. Blend the Ingredients
Combine the soy milk, water, all-purpose flour, chickpea flour, arrowroot flour, and salt in a food processor or blender. Blend the mixture until smooth, which should only take a few seconds.
2. Chill the Batter
Pour the batter into a container, cover it, and refrigerate for at least 1 hour or up to overnight to allow the flours to fully hydrate.
3. Preheat the Pan
Preheat a 9- to 10-inch crepe pan or a heavy skillet over medium-high heat. Spray the pan lightly with nonstick spray and brush on a bit of margarine using a silicone brush.
4. Cook the Crepes
Ladle about 1/3 to 1/2 cup of the batter into the center of the pan. Quickly tilt and swirl the pan to spread the batter thinly and evenly. Cook for 1 to 1.5 minutes until the top appears dry, the center bubbles, and the edges are lightly browned. Use a spatula to loosen the edges of the crepe and flip it over. Cook the other side for about 30 seconds until lightly golden. Slide the finished crepe onto a plate.
. Mix chopped fresh herbs (such as parsley, chives, or dill) into the batter. . Fill with cheese, ham, sautéed mushrooms, and spinach.
. Add a pinch of saffron to the batter for a luxurious twist. . Fill with a mixture of seafood (shrimp, crab, or lobster), béchamel sauce, and grated cheese.
. Add vanilla extract and an extra tablespoon of sugar to the batter. . Fill with Nutella, sliced bananas, and whipped cream or with lemon juice and sugar.
Add a teaspoon of vanilla or almond extract to the batter for a sweet, aromatic profile that enhances dessert crepes filled with fruit, chocolate, or cream.
. Leave the batter unsweetened. . Fill with scrambled eggs, bacon, and cheese or with yogurt and fresh berries.
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