Vegan crêpes with Beet Root Carpaccio

Find someone who does not like crêpes! This versatile thin pastry is well known all around the world and since its neutral flavor, can be consumed in many ways: with vegan bechamel or cheese and mushrooms, for example, or with cacao/hazelnut cream or even with ice cream! Here I show my version with some beet root carpaccio. Since there is no eggs or milk for the vegan version, I am going to replace these with aquafaba and soy milk. I already talked about "Aquafaba" on my first video about mayo:    • Aquafaba Mayo   This recipe replaces the egg using aquafaba in order to get a mayo with a soft consistence. 🌯🌯🌯Ingredients up to 3 person : For the Parmesan: 1 Cup Almonds 1/2 Cup Nutritional Yeast 1/2 tsp Salt 1 Tsp Baobab (optional, but it gives a sour taste to the cheese) Blend all the ingredients for about 15 seconds For the crêpes: 1/2 cup all purposes Flour 155 ml soy drink/milk (natural) 3 tbs Aquafaba 1 tbs vegetal Oil (rice oil works really good) Blend all the ingredients and set aside for 15 minutes at least. For the Beet Root Carpaccio: 2 cooked Beet Roots some Rucola 1/2 lemon juice 2 Tbs Olive Oil -1/2 tsp Liquid Smoke (optional) Slice the Beet Roots with a vegetable slicer, it's really important to have thin slices of same size. Combine the liquid ingredients and pour it on top to marinade. _____________________________ Instructions: STEP 1: Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle. Cook the crêpe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. STEP 2: garnish with rucola and beet root carpaccio. °°° Music "Time to go" by トットコッコレーベル Recipe inspired by Minimalistbaker.com