Vegan Crepes | Wheat Starch

Turn your leftover wheat starch from flour-washing into delicious vegan crepes! With the additions of JUST Egg (or your favorite egg replacer), plant milk and butter, plus a little extra flour, these skinny pancakes make a great breakfast. Omit the sugar and stuff with your favorite savory fillings for a tasty meal anytime. Yields about 8 crepes.

1 cup starch water, as much water drained off as possible and stirred

¾ cup flourI used bread flour to add back a little more gluten, but all purpose should also work well for this.

⅓ cup JUST Eggor 2 eggs worth of your favorite egg replacer

3/4-1 cup plant milk start with 3/4 and add a little more if necessary to thin

1 tsp sugar**omit for savory crepes

1 tsp salt

2 tbsp vegan butter, melted

Add all the ingredients except for the melted butter into a blender or food processor and blitz until smooth. Then add the butter and blend again for another 30 seconds.

Heat a non-stick skillet over medium/high heat and coat it with a little oil or butter.

Ladle the batter into the pan and swirl it around to spread out the crepe as thinly as possible. If you find it's coming out too thick, thin out your batter by mixing in a little more plant milk. Since all starch water varies by thickness, this part may take a little trial and error.

Cook it in the pan for about 2 minutes, or until the batter has set and is no longer liquidy before you flip. Then cook for about another 2 minutes on the other side, or until it begins to brown. Recipe should yield about 8 crepes.

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Vegan Crepes | Wheat Starch