Whether for a main course or filled with a sweet sauce, crepes are truly delicious, and lactose-free crepes are ideal for those who cannot consume milk and its derivatives. Crepes, considered of French origin, are a mixture of eggs, milk, sugar, and flour, cooked on a hot surface to become thin and soft pancakes. Crepes are part of the same family as pancakes and waffles or gaufres. The ones I propose today are made with natural soy drink and can be used for both sweet and savory dishes. For a savory dish, I recommend checking out the vegan bechamel, while for a sweet one, they are great filled with jams and preserves, creams, and fresh fruit.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 15 Pieces
- Cooking methods: Stovetop
- 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 drink 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 fridge.
Heat a crepe pan, grease with oil, and pour a ladle of batter.
Distribute the mixture over the entire surface by tilting the pan or using the appropriate tool.
Cook for one minute on each side.
You get about 15 crepes with a diameter of 7-8 inches.
Tips
Store wrapped in plastic wrap for 2-3 days in the refrigerator.
FAQ (Questions and Answers)
Can I make lactose-free crepes also gluten-free?
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 crepes with rice flour (here the recipe).
