Crispy julienned crêpes

Servings: 8 julienned crêpes

Ingredients:

1 1/3 cups (200 g) plain Cora crêpe mix

1 1/3 cups (325 ml) milk (or plant-based beverage)

Preparation:

1. Preheat the oven to 375°F.
2. Place the Cora crêpe mix and milk in a bowl.
3. Whisk vigorously together until the batter is smooth and consistent.
4. Lightly oil a small non-stick skillet and heat on medium-high. Pour 1/8 cup (30 ml) of the batter in the centre of the skillet and rotate to spread evenly.
5. When the edge of the crêpe starts to brown and lifts up easily, after about 1 minute, turn it over using a spatula and continue cooking for another 30 seconds, or until cooked through. Remove crêpe from pan.
6. Repeat the above steps for the remaining batter.
7. Refrigerate crêpes for about 10 minutes so they are easier to cut. Once cooled, cut the crêpes into 4 in the same direction. Julienne each section into 3 mm-wide strips.
8. Place crêpe strips in a mixing bowl. Spray with a bit of cooking spray and gently toss. The strips shouldn’t stick together. If they do, repeat operation, spraying and tossing them again until they are lightly covered in oil. Spread them out on a baking sheet.
9. Bake the strips for 10–12 minutes, turning halfway through. They should be golden brown and crisp. Let the strips cool for a few minutes before using them as a topping for your salad.

You can now use these julienned crêpes as a satisfying topping for all your salads!