Sunday, October 24, 2004
We give you Benedict's Indian omelet, for vegetarians - no eggs, using crepes instead, delicious. We substituted this vegan crepe in ours:
2 bananas sliced
1/2 Cup raisins
1/3 tsp curry seasoning
1/4 tsp cayenne
3 vegan crepes*
Add banana and raisins to a small skillet and heat 3-4 minutes mixing gently - careful not to breakdown the banana slices. Add the curry and cayenne during the last minute.
Place a third of the mixture into each warm crepe and blanket roll. Serve with warm syrup and fresh seasonal fruit.
*Vegan crepe recipe
Traditional crepe recipes call for 2 to 3 eggs, I'm not sure why.
By definition crepes should be paper-thin and pale, egg white raises dough and egg yolk browns when heated.
These simple crepes are made with just 2 ingredients:
plain soy milk 1/2 Cup
Bisquick mix 1/2 Cup
Thoroughly mix the Bisquick and soy milk ensuring that there are no lumps. Hint - if the soy milk is room temp (something you don't want to do with dairy milk) the lumps won't form, don't ask me.
Spray a small non-stick pan lightly with vegetable oil and heat just to the smoke point. Immediately add 1/3 Cup of the crepe batter to the center of the pan and rotate the pan to spread evenly out to about an 8" diameter. When the crepe starts to bubble flip and finish, don't brown.
Makes 3 crepes