Here are Lou’s crêpes or savoury pancakes, taken out of the book 365 Plus One Vegan Recipes by Leah Leneman (page 15). The filling here is a spinach and tofu with grated Cheezly and avocado hummus.
- 170g (6oz) wholewheat flour
- 3 tbsp soya flour
- 1 tsp baking powder
- 2 tsp vegetable oil
- 1 tsp sea salt
- water as required
- Combine the flour, baking powder and salt. Make a well in the centre, pour in the oil then pour in the water gradually, stirring constantly with a fork. The consistency should be like thick cream. Leave to stand for about half and hour; if too think, add more flour.
- Melt some vegan marg or vegetable oil and fry the crêpes on both sides.