Easy Vegan MiSOgood Savory Crepes
1 Cup Self-Rising Flour
2 Tablespoons MiSOgood Sweet & Savory White Miso
1 Cup Water
Optional Fillings:
Baby Spinach
Sliced Tomatoes
Vegan Feta
Fresh Basil
To make the crepes, first sift the flour into a large bowl. Whisk together the miso and water before adding the liquid mixture, whisking until smooth. The batter should be fairly runny; thinner than you would want for traditional fluffy pancakes.
Cover with bowl plastic wrap and refrigerate for at least 30 minutes before proceeding.
When the batter is ready to cook, lightly grease a non-stick skillet and set over medium heat. When hot, pour in approximately 1/4 - 1/3 cup of batter, gently tilting and swirling the pan to cover the bottom in a thin, even layer. Use a spatula if needed to fill any gaps.
Cook for about 1 - 2 minutes, until under side is barely golden brown before flipping the crepe. Cook the opposite side for just under a minute to match. Transfer onto a plate, and repeat the process for the remainder of the batter.
When you're ready to serve, fill each crepe with spinach, tomatoes, vegan feta, and basil as desired. Gently fold in half like an omelette, and enjoy warm, at room temperature, or lightly chilled.
Makes 4 - 6 Crepes
Notes: If you'd like to make sweet crepes, add 1 tablespoon of granulated sugar to the batter and fill with fresh fruits, ice cream, whipped cream, chocolate sauce, or any other dessert toppings you prefer.
To make your own self-rising flour, whisk together 1 cups all-purpose flour and 1 1/2 teaspoons baking powder.
2 Tablespoons MiSOgood Sweet & Savory White Miso
1 Cup Water
Optional Fillings:
Baby Spinach
Sliced Tomatoes
Vegan Feta
Fresh Basil
To make the crepes, first sift the flour into a large bowl. Whisk together the miso and water before adding the liquid mixture, whisking until smooth. The batter should be fairly runny; thinner than you would want for traditional fluffy pancakes.
Cover with bowl plastic wrap and refrigerate for at least 30 minutes before proceeding.
When the batter is ready to cook, lightly grease a non-stick skillet and set over medium heat. When hot, pour in approximately 1/4 - 1/3 cup of batter, gently tilting and swirling the pan to cover the bottom in a thin, even layer. Use a spatula if needed to fill any gaps.
Cook for about 1 - 2 minutes, until under side is barely golden brown before flipping the crepe. Cook the opposite side for just under a minute to match. Transfer onto a plate, and repeat the process for the remainder of the batter.
When you're ready to serve, fill each crepe with spinach, tomatoes, vegan feta, and basil as desired. Gently fold in half like an omelette, and enjoy warm, at room temperature, or lightly chilled.
Makes 4 - 6 Crepes
Notes: If you'd like to make sweet crepes, add 1 tablespoon of granulated sugar to the batter and fill with fresh fruits, ice cream, whipped cream, chocolate sauce, or any other dessert toppings you prefer.
To make your own self-rising flour, whisk together 1 cups all-purpose flour and 1 1/2 teaspoons baking powder.