Egg-Free and Dairy-Free Crepes
Egg-Free and Dairy-Free Crepes
Ingredients
- 430 ml (1 3/4 cups) vanilla soy milk
- 180 ml (3/4 cup) oat flour
- 125 ml (1/2 cup) unbleached all-purpose flour
- 30 ml (2 tbsp) canola oil
- 15 ml (1 tbsp) sugar
- 1 ml (1/4 tsp) salt
- Canola oil, for cooking
Instructions
- In a blender or in a bowl using a whisk, combine all the ingredients. Add liquid, if needed.
- In a 23 cm (9-inch) non-stick skillet, brushed with canola oil, cook the crepes, one at a time, with about 45 ml (3 tbsp) of the batter, until golden brown on each side. Place the crepes on a plate, and cover with aluminum foil to keep warm.
Egg-Free and Dairy-Free Crepes