When I was making these crepes on Saturday morning, the Man of Science came into the kitchen and asked what all the sighing and muttering was about.
"Oh, you know," I said, feeling somewhat defeated, "My ongoing issues with flippable breakfast foods."
It's true, I have not once ever been able to make vegan french toast. Nor have I been able to properly execute the standard tofu omelets that a lot of my blogging brethren seem so skilled at preparing. Everything sticks and/or turns to mush. I've tried more oil, less oil, and a variety of pans and spatulas. Plain pancakes work out. Anything more complicated equals mess.
So you can imagine my sense of impending doom when I got down to the business of making pancakes for breakfast and discovered that the House of Science had no baking powder. I tried to stay calm. I'll just make some pancakes without baking powder, I thought. Do you know what they call pancakes without baking powder? Do you?
They call them "crepes".
Now, I had never attempted crepes before, but I was pretty sure that they sat firmly in the category of Breakfast Foods That Will End in Disaster. And I was right. The first crepe was a monumental shit show. The second one wasn't any better. They stuck to the pan, they wouldn't flip, half of each crepe was crusty and charred while the other half was raw and rubbery. I scraped each crepe's remains off the pan and grumbled. I reminded myself that Julia Child valued her failures in the kitchen as much as her successes. Think of Julia Child, I told myself, as I furiously knifed charred crepe batter from the edges of the cast iron frying pan. Julia! Child!
I tried several other crepes and discovered that if I kept the batter in the middle of the pan and didn't fuss with making it all nice and perfectly round, I could gently flip each crepe without it falling apart. And they cooked relatively evenly and were thin enough to roll.
So, in the interest of sharing what I have learned from this minor Saturday morning disaster, I will tell you this valuable piece of information: crepes don't actually have to look good. You can have a wonky-edged, unevenly poured crepe and no one will know. Because you are going to roll it up. And put delicious things inside it. A rolled up wonky crepe looks just as good as a rolled up regular crepe. And, fortunately for the Man of Science and I, they are also just as delicious.
1 cup of flour
egg replacer equal to 2 eggs
1 1/2 cups of soy milk
2 tablespoons of sunflower oil
1/2 teaspoon vanilla extract
margarine for cooking
Place flour in a bowl and add wet ingredients. Whisk until well mixed.
Heat a pan on medium heat, add about a 1/2 tsp of margarine to the pan.
Pour batter, carefully tilt pan to spread the batter out. Cook until large bubbles appear in the centre of crepe, then flip and cook for a few minutes until brown.
Place finished crepes in warm oven until you're ready to eat them.
Roll and fill with whatever delicious stuff you want. I thawed out some frozen organic blueberries. Top with maple syrup.
- I will admit that I de-veganized my own plate of crepes by putting a bit of whipping cream in with the blueberries that I stuffed them with. It was delicious. The Man of Science ate his sans whipping cream and said they were also delicious.
- These were great with a side of tofu bacon.
- I am writing this in bed beside a snoozing Man of Science. He just yelped really loudly in his sleep and scared me so much I can't remember what my third note was going to be. He must be having a bad dream. That will teach us to watch movies about George Bush before bed.