Monday, February 23, 2015
A classic: Crepes with maple syrup
I went grocery shopping yesterday morning, and I could not resist buying maple syrup. I live in Brazil, and this is clearly imported from Canada (hence the French on the bottle), so it is quite pricy. When my father came to visit me last May, before the World Cup craze, he brought me a few cans. But they are already over. I have been craving for maple syrup since.
Crepes with maple syrup was a staple food in my house growing up. Every Saturday morning, we were almost certain to have it for breakfast. Now that I am vegan, I no longer use my family recipe, but my own version, cruelty-free.
1 1/2 cup, all purpose flour
1 tablespoon of baking powder
A pinch of sea salt
1 cup of soy milk
2 tablespoons of vegan margarine, melted
More margarine to cook the crepes
Often, crepes batter use sugar, but I don't put it, since I find the maple syrup in itself contains enough sugar! You can use whole wheat flour if you prefer, or use a mixture of both whole wheat and all purpose flour for a healthier alternative. I didn't have any whole wheat flour at hand. You can also add in a mashed banana to the batter, or oats, which gives it a nice and healthy taste.
In a large bowl, mix the dry ingredients together (flour, baking powder and salt). Whisk in the milk and the melted margarine until the batter is smooth. It shouldn't be too liquid. Heat some more margarine in a frying pan. When the margarine is all melted and boiling, it means the pan is hot enough. If the pan is not hot enough, the batter will stick and you won't have a nice looking crepe (my daddy's trick!). Pour in enough batter to make the first crepe. Cook for 1 or 2 min until the batter is darker around the edges. The top of the crepe should not be runny. Flip it and cook on the other side. Once cooked through, put aside on a plate and repeat the process until there is no more batter. Serve with bananas or fruit of your choice and maple syrup.