Coconut Milk Crepes
We've had these homemade coconut milk crepes three days in a row. They are so delicious, yet so easy to make.
Here are the necessary ingredients:
1 cup unbleached white flour
pinch of salt
pinch of baking powder
1 teaspoon raw sugar
1 can (398 ml) coconut milk (I use the kind meant for baking)
1/8 cup soy milk
2 teaspoons egg replacer mixed with 2 tablespoons of tepid water
Put flour in a mixing bowl. Add salt, baking powder and sugar and mix well. Stir in the coconut milk, mixing until batter is free of lumps. Mix in the soy milk. Prepare egg replacer mixture separately, then stir into batter. Put the batter in the fridge while you prepare a topping. We usually just add organic fruit spread, fresh fruit, or a dusting of raw sugar.
Preheat pan on medium-high heat and add about a tablespoon of oil for each crepe. The first crepe is usually the tester--don't be too upset if this one doesn't turn out well. The crepe is ready to flip over when you see a lace pattern and little bubbles developing on the bottom. You can use a spatula to flip them, or if more accomplished, flip them sans spatula with a flick of the wrist. If the batter is just the right consistency, I can often flip them nicely without a spatula.
This recipe also works just as well for pancakes. Just make the batter a little thicker. Enjoy!
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