Well it was recently pancake Tuesday – and I always try to have some crepes or other pan fried doughy bits of happiness!
This is a vegan version since my daughter is vegan; which in some ways ignores the whole point if the day to use up rich fatty foods like cream and eggs! Hence the French word for the day of Mardi Gras or Fat Tuesday. (Gras being the root of Grease ya know!)
Since we are not using eggs to help this bind – I use bread flour or some other high gluten flour to make things sticky. This is not a speedy recipe!
Vegetable oil for frying (canola is what I use because it takes the heat!)
1 cup bread flour (or other higher gluten flour; If you use all-purpose reduce you may need to reduce the liquids)
1 cup unsweetened almond milk
2/3 cup soda water (more or less)
1 teaspoon salt (or you can skip)
1) Mix the flour and almond milk together until smooth thick and creamy. Add more more almond milk or water if it feels too dry or thick. Now let sit for at least 2 hours at room temperature. If you have time let it sit in the fridge overnight and take out the next day to warm up to room temperature.
2) About 20 minutes before cooking crepes gently whisk in the soda water – it will fizz and bubble up adding lightness to the batter. The batter should be cream like consistency – so that it spreads evenly and smoothly across the pan.
4) Use a crepe pan or wide skillet on stove to cook. We want medium heat or the crepes will burn! Have a wide spatula for flipping.
5) Have a reserve of oil and a brush to coat the pan between crepes! The gluten in these is quite sticky so the oil is a must! And without the egg the batter makes soft crepes so we want a slow cook to set the crepe batter.
Really these are in some ways like a tortilla – flour and water. They cook up a bit softer.
Serve with syrup or with your favourite berries and whipped cream.