I finally made it! Awesome crepés that are dairy and egg free and doesn’t get stuck in my cast iron pan. The relief.. I thought I’d never have swedish pancakes again , at least not very good ones. But here we are, perfect crepés two times in a row. And to be honest I think they’re the best crepés I’ve had!
So here’s the easy recipe that only requires 4 ingredients.
What you need
- 4dl Flour
- 7dl Plantbased milk (I used oat)
- 1 tbsp Dairy free butter
- Pinch of Salt
- Melt the butter
- Mix together the flour and milk before adding the melted butter and salt.
- Mix evenly before adding the batter to the pan.
- Add about 1 dl for every crepe and turn when the edges turn a little bit brown and the top of the crepe is firm.
The trick here if you use a cast iron pan like me, is to heat up the pan in advance so it’s warm and ready! And it’s also important that the batter isn’t to cold, so if you’ve taken the plantbased milk out of the fridge and it’s cold, heat it up with the melted butter until lukewarm.
I’ve noticed that that is the most important step to succeed with crepés in a cast iron pan, never put cold liquid in!
Serve with fresh berries and cream or strawberry jam (my favorite!)