Are you an intuitive cook? There’s no better way to find out than by making crêpes!
Most of the time, I improvise when I cook. Then, I try to estimate the ingredients I used to be able to share the recipe with you. But this time, let’s try something different. I will share with you the ingredients without specifying the quantities. I will try to guide you through the process so that you can end up with great crêpes!
- Carbonated water
- Whole wheat flour
- Plant beverage (I used soy milk)
- Vanilla extract
- Lemon zest
- In a large bowl, start by whisking an egg with carbonated water. Usually I start with 1 egg and about 1/2 cup of carbonated water. If you want to make more crêpes, simply double that amount. Then, add the lemon zest and some vanilla extract. The zest of one lemon and 1 tsp of vanilla extract should work fine. It will vary according to your taste!
- Start alternating between the flour and the plant milk until you reach the amount of crêpes you want considering you will need about 1 cup of batter to make 1 crêpe. The batter should have a milky look but a consistency a bit more dense.
- Heat up the pan over medium heat with some oil. Try pouring and spreading your first crêpe. Make sure the pan is well heated of the crêpe will stick to it. But the first crêpe is never pretty anyways.
- Was the first crêpe cohesive or did it fall apart? If your crêpe fell into pieces, you can add one more egg or a bit more flour. Mix everything and try again. Was your crêpe too thick? If your crêpe feels like two, maybe you poured too much batter before spreading it or maybe you have added too much flour. Try diluting your batter by adding more plant beverage and try again! Practice makes perfect!
- Cook the crêpe at medium heat for a few minutes until the edges become golden-brown. The crêpe should not stick to a nonstick pan. If it does, try cooking it a bit longer, maybe it’s just not ready to be flipped. Cook for a few more minutes on the other side too.
Note that if your crêpes are still too thick of cooking too fast, the problem may be your pan. The thicker the pan, the longer it will hold heat. Thick pans are preferred to cook meats such as steak, but are not adequate for crêpes as they will tend to burn more quickly.
Most of the time, cooking is a mix of trial and error. The more you practice, the easier it gets to approximate the quantities! You got this!