Independence Day DF/SF Crepes
- 2 eggs
- 2 Tbs melted Earth’s Balance (soy free kind, red label)
- 1 c vanilla unsweetened almond milk
- 1/4 c water
- 1 cup flour (I used all purpose for the color to show up the best, but I think honestly the color would have been better if I had used my WW because it would have made the batter darker.)
- 1/2 tea salt
- as much red food color as you are comfortable with (I wasn’t comfortable with enough to make them actually ‘red’… so we got pink)
Put all ingredients in the blender and blend until smooth. Scrape down the sides of the blender and blend again until the batter resembles a vanilla milkshake. Batter should be thin enough to pour freely.
On a hot griddle (preheated on med) place a small amount of Earth’s Balance into the center of the pan and pour the batter into the center of that. Then pick the pan up and tip in around allowing the batter to run making a large but very thin circle.
When the edges start to turn up and the crepe is almost dry in the middle that is when you want to flip it. Repeat until all batter is gone.
This recipe should make about 12 - 14 large crepes.
Serve with blueberries and strawberries, with a bit of sugar if you prefer. We also filled them with my wonderful almond cream. YUM!