Wow. I didn't realize how long it's been since I posted. Happy New Year, everyone! I hope you all had a wonderful Christmas. I know we did.
Katherine received an apron and the Ratatouille cookbook for Christmas, among many other things. The night she received the cookbook, she immediately began altering recipes to make them dairy free and/or to use ingredients she likes better. She and Daddy prepared dairy-free crepes for New Year's Day brunch, and they were fantastic! Katherine has decided that she's going to be a "cooker" when she grows up, which is fine with me.
Colette's Crepes, adapted from What's Cooking? A Cookbook for Kids
1 1/2 cups plain soy milk
1 cup plus 2 tablespoons flour
1 tablespoon sugar
1/4 teaspoon salt
2 tablespoons melted soy margarine (Katherine likes Soy Garden.)
Put all the ingredients in a blender in the order listed and blend until smooth. Remove the lid and scrape down the sides with a rubber spatula. Briefly blend the mixture again. Set the covered blender in the refrigerator for 30 minutes or overnight.
When it's time to cook the crepes, spread 1 teaspoon of dairy-free margarine in the bottom of an 8- or 9-inch shallow nonstick frying pan and place over medium heat. Blend the batter again to smooth it.
Pour 1/4 to 1/3 cup of batter into the pan. Immediately tilt and swirl the pan to evenly coat the bottom. This should take about 5 seconds. Cook the crepe on the first side for about 45 seconds, then quickly flip it with a spatula and cook the other side for about half as long. Remove to a plate, folding if desired. Spread a little more margarine in the pan before cooking the next crepe.
Katherine recommends serving the crepes with thawed raspberries from the freezer and powdered sugar.