Making soy milk crepe. Make the dough lightly and comfortably
The crepe recipe that I settled on is to cut sugar in half and use soy milk instead of milk. Crepe is delicious, but I felt bloated after eating it. There's milk in the flour. I'm okay with cream, but I don't think I can digest milk well.
6 serving
Within 60 minutes
마무네뜨
Ingredients
  • Flour
    225g
  • Eggs
    3ea
  • Milk
    500ml
  • unsalted butter
    20g
  • Salt
    1little
  • Sugar
    2TS
  • Vanilla Extrack
    1ts
  • rum
Video
Cooking Steps
STEP 1/8
Mix the powder first. Flour, sugar and salt. Mix it well.
Dig in the middle and crack all the eggs. Butter, too.
STEP 2/8
I forgot the butter and put it in later. It's hard to mix it completely because there's less liquid than flour. Don't be greedy and proceed as it is.
STEP 3/8
Add soy milk slowly and mix. Mix the dough well in soy milk.
STEP 4/8
When the dough is watery, add rum, beer, or extract.
STEP 5/8
I added about 50ml more soy milk. Some people add more water, beer, or other alcohol depending on their preference.
STEP 6/8
Put it in the refrigerator for 30 minutes and take it out. Heat pan and use kitchen towel to spread butter or cooking oil very thinly. Scoop up a ladle and spread it out quickly.
STEP 7/8
Turn the edges upside down when they're cooked and rolled up.
STEP 8/8
If it's not too thick, turn it over and cook it in about 10 to 15 seconds. Take it out on a plate.
Nutella is a must in crepes! Make sure you only apply 1/4 of it. If you get greedy and apply a lot, you'll get a bite after eating one. I also like to put jam on it. Come to think of it, there's chestnut cream, but I forgot! If you put vanilla ice cream on top of that, it'd be icing on the cake!
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