Monday, October 4, 2010

The Betty Crocker Project : Crepes

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So Dan and I had a great weekend! We were like kids again; we stayed up till 4 am so I could beat my video game, and even though we're way too old for that shit and we suffered a little bit for it the next day, it was totally the best... or was it? Although I have to admit I loved seeing those game credits scroll up the screen, I liked making a fancy brunch Sunday morning even more (Xbox hangover and all). We're super married*.

Some of you may remember that I have this long standing love affair with France. It's a strictly a platonic thing that encourages me to take long flights across the Atlantic from time to time, and when I can't, take my own little French Stay-cations in our apartment. It makes me watch movies I have to read, and wear hats.

To us Americans, crepes are a fancy breakfast item you pay an extra dollar for at IHOP (well, not to us vegans; those bros have eggs in them). But if you go to Paris, one thing you can't miss is the adorable crepe carts set up through out the city. You can spot their striped umbrellas and long lines a block away (or huge weather-warped signs if you happen to be walking through a less affluent area). I would love to tell you these crepes are just like those, but those crepes have eggs and lard in them, so I've had to pass. These crepes are vegan, and although I can't tell you they're good for you , they are healthier than their egg-ridden comrades, ridiculously easy, and délicieux!

SO - Faisons des crêpes!

  • 1 1/2 Cups Flour
  • 1 Tablespoon Sugar
  • 1/2 teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 2 Cups Soy Milk
  • 2 Tablespoons Margarine
  • 1/2 teaspoon Vanilla
  • 2 Tablespoons Applesauce
  • Margarine for your cooking
  • Berries, Applesauce, Jelly, Peanut Butter or whatever your favorite Crepe Filling is
  • Powdered Sugar to sprinkle over the top

In a bowl, mix Flour, Sugar, Baking Powder, Salt and Soy Milk with a hand beater with whisk attachments. Until smooth and then add Margarine, Vanilla and Applesauce. You'll want to blend it for about 2-3 minutes with the bowl tilted so it gets really smooth and creamy.

Lightly "butter" your préféré cast iron skillet with Margarine and heat at a medium temperature until bubbly. You're going to want to do this between each crepe, so keep that Margarine out.

For each Crepe, pour around 1/3 cup Batter into the skillet. Immediately rotate skillet until a thin layer of Batter covers the bottom of the skillet. Cook until you start to see a light brown around the edges. Run a wide spatula along the edge to loosen; flip and cook the other side until light brown. Then remove from heat and repeat with the rest of the Batter.

Stack crepes on a plate with pieces of wax paper between each; keep covered. When you're ready to serve them you can go 2 routes. You can fill them and roll them up like we did above or you can just fold them over all Food Network Canada style.

*Not an actual photo of us, but those folks rock for sure.


  1. OMG yum,thanks so much for posting this, I tried to make crepes/pancakes from the PPK book and it failed miserably. I shall try this one!!!

  2. you list 2 Tablespoons Margarine
    1/2 teaspoon Vanilla
    2 Tablespoons Applesauce

    when do those get added to the recipe?