Reviews written by VK33
Bieng French, I've had quite a number of crepes in my life :) And these ones taste awesomely good! I followed your recipe (on a side note: working with grams instead of cups is so much precise, don't you think so? It's a major difference between European / French cuisine and US cuisine), the only alteration being that I used flax gel (1 teaspoon) instead of flax meal.
The only worry I had was that I couldn't really made them really thin like in France (0.5 millimeters approx.) because they had a tendancy to break appart when I tried to flip the crepes. It's certainly due to the fact that flax gel is not as good as eggs as a structure builder, as you mentionned.
I'll try the recipe with more flax gel and see how it goes.
Thanks again, the recipe is really good!!!
Thank you so much
I am a passionate baker from France, and I fell into vegan baking a month ago. I was a bit disappointed by some recipes, because bloggers were not rigorous enough. Therefore what a pleasure to read your article! You go deep into your explanations, making it perfectly clear. Your blog is, according to me, a huge reference in the vegan baking word. Bravo!