I love vanilla soy milk so much you can most likely find me in the kitchen at 7am chugging it out of the carton. I don't think I'll ever drink regular milk again. I knew it would be great to cook with, so I went on the Silk website to see what types of cooking concoctions I could come up with. I found the recipe for these chocolate hazelnut crepes and decided to swap out the chocolate for something lighter and went with lemon and ricotta cheese. These turned out to be amazing for Sunday brunch! They are so light but packed with flavor. You can replace the lemon with anything you want.
What you need:1/2 cup vanilla silk soy milk
1 cup flour
1/2 cup sugar
1/2 cup lemon juice
1 cup ricotta cheese
Honey or agave for topping
What you need to do:Whisk egg in a bowl
Add milk, sugar, lemon juice. Mix well
Add flour. Mix well
Let sit for 10 minutes
Heat your pan with a little butter (I used this Perfect Pancake pan and it's really, well, perfect!)
Pour 1/4-1/2 cup of batter in pan. You want them to be thinner than pancakes.
Flip over a few times
Spoon ricotta cheese into flat crepe
Drizzle agave or honey on crepe and enjoy!