Crepes are a family tradition for us. I remember my Grandfather making them every time we would visit him when we were kids. He couldn't make them fast enough as my siblings and I were always "ready for another one." I love making them for my children and hope they will cherish the simple memories. These are so easy to make and can be made for breakfast or dinner. We love to have breakfast for dinner. They are also fun to make if you have company. When we get together with our family in the summer, my niece and nephew always ask for crepes.
Crepes can be served so many different ways. We love them simply with margarine, sugar, rolled up and topped with strawberries. Another option would be to spread with jam, roll up and top with powdered sugar. If you have ever made crepes, I would love to hear how you make them!
1 1/2 cups flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups soy milk (I use Silk Vanilla Soy)
2 tablespoons melted margarine (I use Earth Balance, Vegan Sticks)
1/2 teaspoon vanilla
Combine dry ingredients and sift by mixing with a whisk. Add remaining ingredients. Beat all ingredients until smooth. Heat skillet on medium heat and melt margarine to coat pan. To cook each crepe, pour batter onto warm skillet with a ladle. Pour enough to fill the pan. (Make sure the bottom of the pan is covered with batter.) If you have never made these before, it may take a couple times to get the hang of it. You don't want them to be too thick like a pancake or too thin so they burn. They cook very quickly and will need to be turned when it is light brown. Use a spatula to loosen the sides and turn and cook the other side until it is also light brown. Immediately spread with margarine and sprinkle with sugar. Roll the crepe and top with fresh strawberries. Serve warm and enjoy!