Here at The Blackened Brvnch, we like our guests to be able to express their creativity by fixing up their own plates (like our highly successful Breakfast Burrito Bar), so when we decided to make crepes, to go along with Kyle’s wonderfully fresh and spring-like Roselle cocktail, throwing a bunch of various fillings and toppings at our guests sounded like a grand idea. We started with a basic vegan crepe:
ingredients
- 1/2 cup soy milk
- 1/2 cup water
- 1/4 cup melted soy margarine (we use Earth Balance)
- 1 tablespoon turbinado (fancy word for raw) suar
- 2 tablespoons maple syrup
- 1 cup unbleached all-purpose flour
- 1/4 teaspoon salt
instrux
- In a large mixing bowl, blend the soy milk, water, margarine, sugar, syrup, flour and salt. Cover and chill the mixture for at least 2 hours. And try to resist eating it all right on the spot (Rika and have to constantly restrain ourselves. You’re welcome.)
- When you’re ready to go, lightly grease a 5 to 6 inch skillet with some soy margarine. Heat the skillet until hot. Then pour about 3 tablespoons of batter into the skillet. Swirl to make it cover the bottom and cook until golden. Flip and cook on opposite side.
MAKES: 4 crepes
CREDIT: AllRecipes.com
For the rest of your sweet ‘n savory crepe bar:
- Mushroom Bits Filling
- Sweet ‘n Savory Filling
- Fresh Fruit (we used blueberries, blackberries, strawberries and bananas)
- Field Roast Soyrizo, sliced and cooked until heated through on the stove, with a little thyme thrown on
- Fresh greens for garnish
Lay everything out in serving bowls and let your guests have at it!
