Adapted from a recipe I wrote in 2000, adapted from another recipe and so on, because vegans do it better.
- 115g flour
- 210ml macadamia milk, or a milk effect of your choosing
- 90ml water
- 30g butter effect
- 2 units of Vegan Egg, reserving half of the water
- vanilla essence
- Mix the flour and Vegan Egg
- Pour in the milk effect, water, and half of the water from the Vegan Egg.
- Stir together well, not being overly concerned about lumps. The consistency should be the same as single cream, or a bit more thin.
- Melt your chosen butter effect, and stir it into the batter, along with the vanilla.
- Let the batter sit in the fridge for at least 30m, or longer. It’ll sit in the fridge for a day or two.
- When ready to cook, put a frying pan on the stove, and let it get hot: we want the pancake to seal on contact with the pan.
- Add a bit more butter effect, and spoon 80–110ml of batter into the pan, tipping it around to form a thin, even layer, covering much of the pan. If it’s not sufficiently loose, remember the first crêpe is normally suboptimal: resolve by adding a little water to the batter and stirring.
- Wait — until — the edges of the crêpe are browning a little, and if you jiggle the pan it should loosen completely. If you’re feeling bold, flip the crêpe, or use a spatula appropriate to your pan.
- Eat immediately, if not sooner: do not put the crêpe in the oven; it’ll be rendered to vegan leather.
- 7floz milk, mixed with 3 floz water
- 2 tablespoons of melted butter
- 2 eggs
- cinnamon, nutmeg, vanilla essence, finely chopped almonds