3 batters: almond, regular, soy

remember those buckwheat crepes m made earlier? we are trying to make them with almond milk, coconut milk, and soy milk so our milk-allergy friends can come over for brunch.

the coconut milk batter is not present in the picture. it was the runniest, which makes sense as the coconut milk itself has a low viscosity. i’m not sure i could drink coconut milk by itself, but in chai or even the coconut chai we have, it could make it very…coconutty? the crepes with soy milk came out with our favorite flavor and texture. they reminded me of pappadum with their thinness and crispy edges. my second favorite was the almond milk crepes – m thought they were gummy, but i was as equally pleased with their thicker size and their texture as i was with the soy ones. they were both good, just different.

fast forward to cooking the crepes today after a day of rest…the almond milk crepes spread well in the pan when cooking but crumble when served. i prefer the almond today as they have more flavor than the soy ones and their texture is less gummy. what a difference a day makes. m is right: they fall apart more easily, but i’ve never minded about stuff like that. i also don’t really mind if my yolk breaks as i usually don’t have enough carbs on my plate to sop up all the yolk.