Crêpes à la bière (ou sans), vegan | L'Herboriste

It's time for laughs and songs, but above all and most importantly, it's time for crepes. Here is my recipe for vegan crepe dough, simple and without chichi. You will need a large salad bowl because we are going to make a big crepe dough. First, we need white wheat flour. I didn't find much difference between T45 or T55. Do with what you have. I mix a very large pinch of salt, it is important for all flour-based doughs. Then I make a well in the center of my salad bowl. I start pouring my natural soy milk while trying to mix with a whisk. And this is clearly the most complicated part of this recipe. Especially when, like me, you have a very rounded salad bowl that starts to turn on its own if you don't hold it. Or that your bottle of milk doesn't want to pour properly. In short, do as you can by adding milk and then whisking little by little. Anyway, there will be lumps, whatever you do. We can check if there are lumps by pouring the dough into the ladle. And if, like me, you have some, a little bit of a mixer diving 10 seconds, no more, should solve this problem. It's time to add the beer. I choose blonde beer for its light taste. To check if a beer is vegan, just go to the Barnivore website in English, which I put the link under the video. But you can also simply replace it with more vegetable milk. I finish with a little oil. And our pancake batter is finished. Or almost. You can stop there if you want to make salty and sweet pancakes. Personally, I put a little dough aside to make salty pancakes. And in what I have left, I put orange blossom water and vanilla. And it smells very, very good. A little more orange blossom water. And the dough must rest in the fridge for a few hours. The long-awaited moment has arrived, it's time to cook our pancakes. With my electric hob, I use a large pan that does not stick too much, and I heat it to the maximum. While it heats up, I spread a little bit of oil with a cloth cloth. You really have to wait for it to be very, very hot before pouring the first ladle of dough and distributing it as best you can. I am clearly not the best on this side. The pancake really has to start cooking as soon as the dough touches the pan. The first one is still a little stressful, so I turned it over by lifting it on the sides once the pancake came off the pan. Then when it is golden, according to my tastes, I put it aside. I found my first pancake very slightly too thick, so I diluted the dough a little with a dash of water. I brush my oiled cloth on my pan, and I pour a ladle of dough, always struggling a little. And here is finally the moment you have all been waiting for, my first pancake return. And I must say that I was pretty proud of myself. My dear tender then showed me his own technique to distribute the ladle of dough well. He pours it in the middle while turning the pan. Then he gently shakes the pan from front to back at the end so that the holes are closed. A little pancake return. Then you understood the song, no need to film the cooking of my 30 pancakes. Your pancakes are ready, all you have to do is prepare them according to your desires, with a simple tartinade or something fancier. Find the recipe and my tips to make your pancakes on my blog. The link is in the description of the video. Tell me in the comments what you prefer to put in your pancakes. Personally, nothing beats a pancake with hazelnut spread. And don't forget to subscribe so you don't miss my next recipes. See you next week for a new video. In the meantime, I kiss you and see you soon.