Simple Way to Lingonberry Butter Crepes

Vegan Crepes

Lingonberries became popular, in part, because they contain natural preservatives and pectin that meant lingonberries could be kept for months at room.

Recipe Summary Vegan Crepes

This is the first recipe for crepes that I have ever been able to make right. I was psyched that I didn't have to use egg replacer because it is such a pain in the neck. So here you vegans go and enjoy but don't eat too many too fast like I did cause now I have a belly ache!!!! For a twist, replace the maple syrup with hazelnut syrup, or any other flavor you like. If you want to throw some semi-sweet chocolate chips on the top and fold the crepe up over them, they melt and get all gushy on the inside. Makes about 16 crepes with a 6-inch diameter.

Ingredients | Lingonberry Butter Crepes

½ cup soy milk

½ cup water

¼ cup melted soy margarine

1 tablespoon turbinado sugar

2 tablespoons maple syrup

1 cup unbleached all-purpose flour

¼ teaspoon salt

Directions

In a large mixing bowl, blend soy milk, water, 1/4 cup margarine, sugar, syrup, flour, and salt. Cover and chill the mixture for 2 hours.

Lightly grease a 5 to 6 inch skillet with some soy margarine. Heat the skillet until hot. Pour approximately 3 tablespoons batter into the skillet. Swirl to make the batter cover the skillet's bottom. Cook until golden, flip and cook on opposite side.

Info | Lingonberry Butter Crepes

prep: 5 mins cook: 20 mins additional: 2 hrs total: 2 hrs 25 mins Servings: 4 Yield: 4 servings

TAG : Vegan Crepes

Breakfast and Brunch, Crepes, Sweet,