Tuesday, February 15, 2011
1 cup sourdough starter
2 Tablespoons olive oil
1/4 teaspoon sea salt
1/4 - 1/2 cup of (non dairy) milk
extra oil for cooking
Whisk all ingredients in a bowl. Add milk until it reaches a very smooth, thin batter consistency.
Heat a medium frying pan (about 8' - 10' is perfect) over medium high heat. Spray with oil, then immediately pour in 1/4 cup of crepe batter, tilting the pan with a circular motion to allow the batter to coat the bottom of the pan and create a circle of crepe.
Cook the crepe for about two minutes, until the bottom has splotches of light brown. With a spatula, very carefully loosen the crepe and flip over. Cook for about 30 seconds and decant onto a plate.
We ate these wrapped around some leftover chilli or a curry.