Salted Rainbow Cake
Desserts from Italy
translated by Italian with
Crêpe or crespella vegan, to be made sweet and salty
In a large bowl put the flour and the pinch of salt. Jumbled up. In the center of the powders pour the oil and, at a time, the vegetable drink (400 g) mixing with a whip. It will result in a fluid compound.
Put the batter in the refrigerator, at least half an hour. If you can rest her an hour or an hour and a half, better.
When the dough is restored, if it has long ripened, the flour may have absorbed the vegetable milk and is rather compact: in this case add the vegetable juice reserve (100 g)
Brush with a brush a non-stick frying pan. Warm it before pouring the dough. With a small ladle pour little dough into the center of the frying pan and spread it slightly with the back of the ladle.
I prefer to use another method: out of the fire I rotate the pan until the batter is completely distributed.
Cook it until it changes color, then turn it over and finish cooking. Here too, there are several methods: you can jump with a dry wrist shot, or help with a spatula.
Our crepes are ready to be stuffed as we wish, both sweet and salty.
Salad dressing tip