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Perfect Crepe Pancake

Perfect Crepe Pancake

Preparation Time

Up to 12 hours

Cooking Time

15 Minutes

Servings

10-12

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Ingredients

  • 100g buckwheat flour
  • pinch of salt
  • 1 egg
  • 300ml vegan milk
  • 50g butter equivalent – olive oil spread
  • Oil, for pan
  • Filling of your choice – savoury or sweet!

Method

  1. Put the flour, salt, egg and half the vegan milk into a bowl or jug.
  2. Beat to a smooth paste then stir in the remaining milk to make a thin batter. Refrigerate the batter for up to 12 hours or if using straight away continue with the recipe.
  1. Lightly oil a large frying pan so that the oil just covers the surface and get the pan nice and
  2. Stir the melted butter equivalent into the batter then pour or spoon some batter into the hot pan and roll it out to the edges.
  1. Cook the pancake, loosening the edges until the base is golden. Turn it over and cook the other side.
  1. Transfer the cooked pancake to a plate and repeat until the batter is used.
  2. If making these ahead of time cover and chill the pancakes for up to 24 hours.

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