Vegan Crêpes

/Vegan Crêpes

Vegan Crêpes

March 1, 2015
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Course

Crepes, in simple terms, are thin pancakes.  However, the cool thing about crepes is that you can fill them with anything, so they can be eaten for any meal.  Be sure to read below the recipe instructions for some ideas of things to fill your crepes with!

Here are some stuffing ideas.  Basically, a filled crêpe is similar to an enchilada, so you will want to put the filling in the center and then roll it up and eat with a fork.  Don’t stuff them too full, or they will fall apart!

  • Artichoke hearts
  • Asparagus
  • Broccoli and carrots
  • Soy sausage (crumbled)
  • Vegan chocolate spread
  • Fruit and sugar
  • Vegan Cheese
  • Cottage cheese
  • Green beans
  • Mushrooms
  • Ratatouille
  • Snow peas
  • Spinach
  • Swiss chard
  • Tomatoes

Also, don’t forget that crepes are usually topped with a sauce.  For savory crepes, you can make a standard vegan cream sauce, but don’t be afraid to be creative!  You can also make a red wine sauce and for sweet crepes, use lemon and sugar, vegan butter, or even try your hand at making a vegan fruit sauce!


Ingredients

  • 1 1/4 Cup
    Soy or Rice milk
  • 3/4 Cups
    Flour
  • 1/4 Teaspoon
    Salt
  • 1 Tablespoon
    Cornstarch
  • 1 Teaspoon
    Veggie oil

Instructions

  1. Blend or whisk all ingredients except the oil until smooth. Let stand for about 45 minutes - 1 hour. The batter should be the consistency of heavy cream, so if you need to, add a little extra milk or flour to get that texture.

  2. Heat 1 t of oil in the pan. When it is extremely hot (a drop of water sizzles away), lower to medium heat and pour about ¼ c of batter into the center.

  3. Tilt and move the pan so that the batter covers the entire bottom, then pour off any excess.

  4. Cook until lightly golden, about 20 seconds, then turn and cook another few seconds on the other side. It might take you a few trys to get this down like a pro. Don't let it discourage you, though - it just takes a little practice.

  5. Transfer to a plate and continue cooking the rest of the crêpes. Be sure to put a piece of parchment paper between each one so that they don't stick to each other. If you don't want to use them immediately, just cover the plate with plastic wrap and refrigerate for up to 3 or 4 days.

  6. If you're ready to eat, pull out your fillings and toppings and enjoy!

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