My Hungarian Aquafaba Crepes / Palacsinta

Name: My Hungarian Aquafaba Crepes / Palacsinta
Total time: 4500 s
Yield: 22 servings
Cuisine: American
Ingredients: 3/4 c cold aquafaba/ bean water; 300 g whole wheat flour; 150 g spelt flour; 1/4 c coconut sugar; 1 tbs dry yeast; 4 c soy milk or other non-dairy milk; 1 c non-dairy milk in case the batter gets dense; 1 tbs apple cider vinegar; 1 tbs olive oil

Csillag @cook_6755205

I hope you will like these light, fluffy, very delicious aquafaba crepes.

Csillag @cook_6755205

I hope you will like these light, fluffy, very delicious aquafaba crepes.

Saved

Ingredients

75 minutes

22 servings

3/4 ccold aquafaba/ bean water
300 gwhole wheat flour
150 gspelt flour
1/4 ccoconut sugar
1 tbsdry yeast
4 csoy milk or other non-dairy milk
1 cnon-dairy milk in case the batter gets dense
1 tbsapple cider vinegar
1 tbsolive oil

Saved

Steps

75 minutes

1

This is the bean water I am using as egg replacer in this recipe. I usually cook the chickpeas and save the cooking water. Or we can make a little easier and drain 2 cans of chickpeas and use that water.
2

Pour the aquafaba into a bowl and beat the water into fluffy meringue. (5 minutes)
3

Mix together the rest of the ingredients (I just Vitamix them), and slowly pour this mixture in the AF foam, folding together by hand with a wide spatula.
4

Let it rise for ca 30 minutes. Heat a pan, pour batter in the center and spread until thin. Flip crepe to brown lightly on both sides.
5

Serve with your favorite fillings. Enjoy :)!