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Published December 14, 2007 at 8:44 a.m.
After reading my Skinny Pancake "Taste Test," crêperie owner Benjy Adler got in touch to let me know that the SP has a vegan crêpe batter that isn't currently listed on the menu, but is available nonetheless.
How do they make something that is typically based on eggs, butter and milk vegan? By substituting chickpea flour and olive oil for the animal products. You can order the ethical option without an increase in price. Although there's no design-your-own-crêpe option on the menu, folks with dietary restrictions can swap fillings to meet their needs. "We try to be very accommodating," Benjy explains.
Benjy also let me know that the SP recently introduced a buckwheat batter, which is not only traditional, but is also safe for folks with celiac (also spelled coeliac) disease.
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About The Author
Suzanne Podhaizer
Bio:
Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose, butcher a pig, make ramen from scratch, and cook a scallop perfectly.
Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose, butcher a pig, make ramen from scratch, and cook a scallop perfectly.
Speaking of Omnivore Blog
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Oct 13, 2008 - More »
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