Soy French Crepe Recipe

20 Jul 2014

"I'm done Mom." And her plate was so clean from the soy french crepe experiment!

Summary

Yield	Servings
Prep time	15 minutes
Cooking time
Total time	15 minutes

Description

French crepe, a.ka. thin pancake in North America is an old time favorite. My husband recalled how his mom prepared these goodies on special days, and he and his siblings could never have enough!

And, the reason why I twisted the French's superiority of crepes, is because our daughter switched her taste bud to not eating most of the veggies. And since she loves crepes, I secretly mixed soy powder in the mixture. The result is surprisingly delicious, even I could hardly stop munching for every single bite!

Ingredients

eggs, large

1⁄2 c

all-purpose flour

1 1⁄4 c

milk

2 T

olive oil

1⁄4 t

salt

1⁄2 c

soybean powder

1 T

honey

1⁄2 t

vanila extract (optional)

Instructions

Preparing the batter.

Mix all the ingredients in a blender or food processor and blend at medium-high speed until it has an even texture and a syrupy consistency. Then set in the refrigerator for 30 minutes or overnight to eliminate of reduce bubbles. However, if in a hurry, it is alright to cook the batter right away.

Cooking the Crepes.

Heat a non-stick pan over medium heat, and not higher than this.

Using the back of a spoon or high-temperature resistant spatula, take a piece of butter and smear it on the pan just enough for it to get the crepe smoothly flipped.

Ladle about 3-4 T of batter and pour in the pan quickly swirling to form a very thin pancake.

Cook until the bottom side start to blot with brown spots, or golden brown. You are also ready to flip the crepe when the top side stopped bubbling, and that its liquid “solidifies”.

Flip the topside down and let cook until done.

Serving Crepes.

The most popular way of serving crepes is to smear its middle with your favorite jam, then roll and savor.