The crepe with almond milk is a dessert from the delicious flavor. This dessert, made with almond milk and wholemeal flour.
The dough does not contain any strange ingredients and is also quickly mixed. It does not have to rest, does not need an egg replacement and can simply be perfectly distributed in the pan.
The consistency is so great that the dough almost spreads by itself. You definitely don’t need a crepe slider with this recipe.
A rich and very fragrant recipe, for a dessert suitable to be served on all occasions.
Ingredients
- 250 g Flour
- 30 g food starch
- 30 g Brown sugar
- 1 pinch salt
- 30 g Vegetable oil tasteless
- 150 ml water cold
- 500 ml almond milk
How to make crepes with almond milk
Preheat the oven to 50 ° C. The finished crepes are kept warm in it while the rest of the batter is baked.
Dissolve the cornstarch in the cold water.
Mix the flour in a mixing bowl with a hand mixer with the vegetable oil, brown sugar, salt, starch water and 100 ml of almond milk to form a thick, chewy dough. Slowly add the rest of the almond milk and stir until a smooth dough is formed without lumps.
Heat a 28 cm crepes pan on the stove on the highest setting. Once it’s hot, turn the heat back to medium-high.
Lightly grease the pan. The best way to do this is with baking spray or with a little oil and a piece of kitchen paper.
Put about 120 g of batter into the pan and swirl to spread it completely thin. Bake on the first side until the edges of the crepes come off the pan, about 2 minutes. Turn and let the second side brown for a moment, about 1 more minute.
Stack the finished crepes on a plate and keep them warm in the oven. As soon as all of the batter has been processed, serve the crepes hot. Enjoy!
Notes
The pan should be re-greased after every single crepe.
Crepe Recipe with Almond Milk
Ingredients
- 250 g Flour
- 30 g food starch
- 30 g Brown sugar
- 1 pinch salt
- 30 g Vegetable oil tasteless
- 150 ml water cold
- 500 ml almond milk
Instructions
- Preheat the oven to 50 ° C. The finished crepes are kept warm in it while the rest of the batter is baked.
- Dissolve the cornstarch in the cold water.
- Mix the flour in a mixing bowl with a hand mixer with the vegetable oil, brown sugar, salt, starch water and 100 ml of almond milk toform a thick, chewy dough. Slowly add the rest of the almond milk and stiruntil a smooth dough is formed without lumps.
- Heat a 28 cm crepes pan on the stove on the highest setting. Once it's hot, turn the heat back to medium-high.
- Lightly grease the pan. The best way to do this is with baking spray or with a little oil and a piece of kitchen paper.
- Put about 120 g of batter into the pan and swirl to spreadit completely thin. Bake on the first side until the edges of the crepes comeoff the pan, about 2 minutes. Turn and let the second side brown for a moment,about 1 more minute.
- Stack the finished crepes on a plate and keep them warm inthe oven. As soon as all of the batter has been processed, serve the crepeshot. Enjoy!
