crepes

Question
Hi, A few weeks ago I started a vegan diet.  No dairy of any kind, no meat.  I missed having crepes, so today I made them substituting a few items using egg replacer, unbleached all purpose flour (only because I was out of regular all purpose)vegan butter & soy milk. I  followed the rest of the recipe as usual...they came out thicker, I had to add additional soy milk to make it more runny. Can you please tell me why it was so different. Thank You

Answer
Sheree

On the question of crepes, this is a little bit outside of the realm of food preparation I work with, but I can tell you that based on my experience on converting recipes from a standard recipe to a vegan recipe there are several things that have to be considered- My guees on your crepes is that they were thicker becuase the properties found in the dairy products and the properties in their vegan counterparts re-act totally differently when heated. The best option would be to find a crepe recipe online that is already vegan instead of trying to substitute straight across- The other thing you could try would be to use a finer pastry flour or rice flour. Alot of time when my clients switch to a different diet (ex from vegetarian to vegan etc. ) We focus on what is new and different and finding completely new foods for them to enjoy versus trying to use the substitutions. Alot of the vegan counterparts are highly processed and just not very good for the body- Anyways- Good luck and may you enjoy a vibrant holiday season!
Peace and Blessings
Chef Jenny

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