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.
This article appears in Dec 12-18, 2007.
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