Saturday, January 7, 2012

Soy Crepe Experiment...


Every weekend I make "german pancakes" or crepes for breakfast. It is something that started when I was a kid and my papa would make them for my sister and I. Every now and then we attempt changing an ingredient or changing ratios just to see what happens. Usually they are quite disastrous. Wheat flour for instance, not very good, my father thinking that he had a good enough blender that would pulverize an egg shell that he dropped into the batter to powder...all time disaster! So I am glad to report, that as long as that debacle is on the books, I most likely will always come out with something better when experimenting...unless I try concrete?
So this week I tried replacing half of the All Purpose Flour with Soy Flour (I chickened out and couldn't replace all of it yet) and I replaced milk/creme with half and half. The idea came from me reading the book The Fat Belly Cure by Jorge Cruise where we are to keep our sugars to 15 grams a day and only have 6 servings of carbs a day. I would really like to not have to give up my crepes! Well, they were not bad, but I have a hard time calling them crepes. They reacted differently when cooking them and ended up being significantly thicker than crepes should be and on the yellow side. But both my husband and Yanna ate them all up with no problems and said that they liked them. I am still fighting this sinus thing so I really can't taste anything! Ugh!
Anyhoo, here are the crepes that I made (the unscientific way, I will have to measure this out in a more standardized way one day) I use an actual tablespoon not the measuring tablespoon. We have done this with different sets over the years and it seems to always work.
3 eggs
3 Tablespoons Sugar or Splenda (yes, I know, splenda is against the fat belly cure but baby steps!)
1 1/2 cup half and half
3 Tablespoons All purpose flour
2 Tablespoons Soy flour
dash of salt
I use a stainless steel pan instead of a crepe maker. (once again, if it ain't broke...)
melt the butter in the hot pan
pour 1/3 cup of batter into the pan and swirl it around to spread thin
when the batter is no longer runny on top take a spatula and flip
after a min start making your stack!

I think that I will keep experimenting with this idea and will keep you posted.
Good Luck!!

2 comments:

  1. looks tasty... what lens do use for all ur pics? love ur blog n i'm ur follower :) i love food n photography too, u can visit my blog if u'd like to http://endyd.blogspot.com

    ReplyDelete
  2. Hello Endy! Welcome!
    For this I used my Canon EFS 18-55mm IS lens. It is really my go to lens:-)
    I am on my way now to check out your blog!
    Thanks so much!

    ReplyDelete

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