Whether for a main course or filled with a sweet sauce, crepes are really delicious, and lactose-free crepes are ideal for those who cannot consume milk and derivatives. The crepes considered of French origin are a mixture of eggs, milk, sugar, and flour, cooked on a hot surface to obtain thin, soft wafers. Crepes belong to the same family as pancakes and waffles. The ones I propose today are made with natural soy drink and can be used for both sweet and savoury preparations. For the preparation of a savoury dish, I recommend checking out the vegan béchamel, while for the sweet version, they are excellent filled with jams and marmalades, creams, and fresh fruit.
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- Difficulty: Very easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 15 Pieces
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups soy milk (unsweetened)
- 2 cups all-purpose flour
- 5 eggs
- salt
- extra virgin olive oil
Tools
- 2 Bowls
- 1 Crepe pan
- 1 Whisk
- 1 Ladle
Steps
In a bowl, pour the flour and a pinch of salt, add the soy beverage, and mix with a whisk.
Beat the eggs in another container and add them to the batter.
Let it rest for at least an hour in the refrigerator.
Heat a crepe pan, grease it with oil, and pour a ladle of batter.
Spread the mixture over the entire surface by tilting the pan or using the appropriate tool.
Cook for one minute on each side.
Approximately 15 crepes with a diameter of 7-8 inches are obtained.
Tips
Store wrapped in cling film for 2-3 days in the refrigerator.
FAQ (Frequently Asked Questions)
Can I make lactose-free crepes gluten-free as well?
For the gluten-free version, I suggest gluten-free crepes with natural flours ( here the recipe ), crepes with almond milk ( here the recipe) or gluten-free crescelle with rice flour ( here the recipe ).
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