Get creative with these crêpes by filling them with your favourite jellies, sauces or chopped fruits or with syrup or sugar. They can be served for breakfast or dessert.
1/2 cup unbleached white flour
1/2 cup whole-wheat pastry flour
1/4 cup soya flour
1/4 cup nutritional yeast (optional)
1/2 tsp baking powder
1/2 tsp salt
3 cups soya milk
- Mix the dry ingredients and make a well in the middle of the mixture. Pour in the soya milk and combine. The batter should be very thin.
- Heat a 10-inch non-stick crêpe pan over moderate heat and spray with non-stick spray. Pour in about 1/4 cup of the batter, tilting the pan so that the batter covers the bottom with a thin coating.
- Cook until the crêpe is browned from underneath and starts to pull away from the edge of the pan. Carefully flip the crêpe over and brown on the other side. Serve hot.
Makes 3 servings