Crêpes

Free

Difficulty: Low
Time: 25 minutes
Quantity: 7-8 crêpes
Type: Breakfast Preparations
Dietary requirements: Nut-free Gluten-free Cream-free Vegan

Ingredients

55 g cane sugar (Demerara)

120 g rice flour*

50 g corn starch

300 g plant-based milk

50 g seed oil*

Flavoring as desired

The Crêpe is a soft and thin pancake that can be filled in a thousand ways: jam, preserves, chocolate spread, peanut butter, etc. Perfect for breakfasts or a snack. It has a very quick batter to make and you will only need a crepe griddle or a non-stick pan for cooking. They will be cooked in a couple of minutes.

Method

In a bowl weigh the dry ingredients: rice flour, corn starch and cane sugar (Demerara). If desired add a flavor such as vanilla seeds or citrus zest or cinnamon. Whisk together. Pour in the milk and oil little by little.

Always whisk to avoid lumps. The batter will be very runny.

Heat the griddle at low power, or use a low flame on the stove. If cooking on the stove use the small burner so it cooks well in the center, not the large one otherwise it will cook too much at the edges and dry out. Melt a knob of margarine and brush the entire griddle.

Pour a ladle of batter sufficient to cover the surface.

Spread the batter evenly using the wooden crepe spreader or by rotating the pan. When the batter is no longer shiny but becomes opaque it means it is cooked; it will take about 1 minute and a half.

Use a thin long spatula and flip the crêpe, cook another minute and a half approximately. Transfer to a plate. Continue in this way with all the batter, always use a knob of margarine before pouring the batter.

These crêpes are soft and tasty when still hot. You can fill them as you like.

Storage

It is recommended to consume the crêpes while still hot and soft. Alternatively keep on a plate wrapped with cling film until the next day.

Tips

*if you don't like rice flour you can also use all-purpose flour. *if you don't want to use oil it is possible to make them without it; they will also be easier to make and flip during cooking, however in this case I recommend consuming them the same day; with oil they will still be soft the next day. Do not make them too thick or they will break. During cooking flip them to the other side only when the underside is well cooked. Use a long spatula to flip them, not a fork or small spatula. Great filled with this hazelnut praline and chocolate spread, with sliced bananas, hazelnuts and powdered sugar. It is recommended to read these articles: - which ingredients to use - where to buy pastry ingredients and products