A few Sundays ago Naomi made brunch and we talked about the missing local cat and the weirdness of strangers. These crepes are vegan and gluten free, less oily and greasy than standard pancakes and really really tasty. We had them with berries from Deptford Market, soy vanilla yoghurt and too much tea.
Naomi told me she used Dove's Farm bread flour (I think you could use either brown or white but she used brown in this instance) as it comes with Xanthan Gum in it already, which helps with any gluten-free cooking.
Naomi's (Not at all) Crepe Brunch
1/2 cup Soymilk
2/3 cup Water
1/4 cup Pure soy margarine
1 cup Dove’s Farm gluten free brown bread flour
1/4 tsp Salt
1 tbsp Sugar (sweet crepes only, optional)
2 tsp Vanilla Extract (sweet crepes only, optional)
2 tbsp Water, to thin if needed
Place all the ingredients in a large bowl and whisk until smooth. Transfer to a pourable jug and refrigerate for 30 minutes. While the batter is refrigerating, wash the fruit or other fillings.
Heat a small frying pan and add a little oil, and once the oil is smoking in the pan, add enough crepe batter to cover the bottom of the pan. Allow the mixture to cook and once the edges begin to dry and come away from the side of the pan, use a spatula to loosen the edges and eventually the middle, so you can flip it over. The first crepe is never the best so be patient and use that one for a taste test (yum). Carry on doing the same method for each crepe, adding a little more oil between every few crepes.