[Vegan Yeast Batter—for stuffed crêpes]
...the only description Julia gives for this recipe is "
The addition of yeast makes a more tender and slightly thicker crêpe....which I guess you need for the rolling up...
...Julia says you need the "
ingredients for the preceding crepe batter which is the
VEGAN CRÊPES FINES SUCRÉES - 1 - 2 tsp fresh or dry yeast"...I used Instant yeast...
...and then you just swirl that rather thin batter around your pan...
...and cook until the top looks a little bit 'dry'...
...and flip...I like mine with a little bit of brown caramelization...but some people prefer them very light...
...so...you just make a bunch of crêpes...and set them aside...
Substitutions:
Vegan Butter...we used Earth Balance...
Vegan eggs...Aqua Faba
Vegan Cream...we used Silk cashew cream
Recipe here:
Mastering the Art of French Cooking p.649
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