Crepes have always held a special place in our family’s food traditions. From my mother to my grandmother, each had their secret recipes that never failed to bring joy to our hearts and smiles to our faces. Back then I remember being sent in the cellar so I could pick a homemade jam of my liking. Let’s just say that strawberries were an often choice.
Today, I want to introduce to you a plant-based version of the classic crepes. When I shared it with my mother, she couldn’t believe how few ingredients it required: milk, flour, and just a bit of oil, the rest is optional. They are thin and tender, a perfect canvas for both sweet and savory fillings. Love, A.
Crepes, the thin French pancakes cherished for their versatility, boast a centuries-old history. Derived from the Latin word “crispa,” meaning “curled,” crepes have been an integral part of French cuisine since the 12th century. Today, crepes are celebrated not only in France but also globally, being a staple in many households and eateries.
Different regions have their own variations, such as the Italian crespelle, Russian blini, and Hungarian palacsinta, each with its unique ingredients and ways of preparation.
The Plant-Based Crepes version requires only a few basic ingredients: a plant-based milk of your choice, all-purpose flour, and a couple of tablespoons of oil. The oil contributes to the overall texture of the crepes, making them more tender and slightly elastic. I prefer using unrefined coconut oil, which not only enhances the texture but also adds a delightful hint of coconut flavor to the crepes. Just be mindful of its smoke point, which is around 177C (350F).
Additionally, you can add a touch of turmeric just to achieve a beautiful bright yellow color.
Overall, the taste of these plant-based crepes is neutral enough to pair beautifully with various fillings, both sweet and savory, making them a versatile base for creating a wide range of delicious dishes according to your preferences.
Ways to Enjoy
Jams: Filling vegan crepes with jam is a classic and straightforward way to enjoy them. Simply spread a layer of your favorite jam over the crepe and then roll it up. Whether it’s strawberry, raspberry, apricot, or any other flavor you prefer, jam-filled crepes offer a quick, delicious, and satisfying treat.
Nut Butters and Other Nut Spreads: Peanut butter, almond butter, cashew butter, or homemade Nutella are just a few examples. Combined with sliced fruits or jams, they work like a charm!
Caramelized Apples: Sliced apples caramelized in a bit of maple syrup, seasoned with cinnamon. Oh my, I can already smell it!
Fresh Fruits: Sliced strawberries, blueberries, raspberries, bananas, or mixed berries are just a few examples.
Savory Fillings: Sautéed mushrooms, spinach, bell peppers, or avocado with vegan cheese or tofu scramble for a savory twist.
Proper Heating: Preheat your skillet or crepe pan over medium heat. To check if the pan is ready, sprinkle a few drops of water onto its surface; if the water droplets sizzle and evaporate quickly, the pan is sufficiently heated. Alternatively, if you have an infrared thermometer, you can measure the temperature and wait until it reaches between 170C to 177C (350F) before starting to cook your crepes.
Lightly Grease the Pan: Use a small amount of oil to grease the pan before pouring the batter. This helps prevent sticking and ensures the crepes cook evenly.
Evenly Spread the Batter: When pouring the batter onto the pan, quickly swirl the pan in a circular motion to spread the batter thinly and evenly. This helps create a uniform crepe.
To use the T-shaped crepe spreader, pour the batter onto the center of the hot pan, place the wider end of the spreader in the batter, and gently spread it outward towards the edges in a circular motion.
Experiment with Fillings: Be adventurous with fillings! Sweet or savory, try a variety of combinations to discover your favorite flavor profiles.
Practice Makes Perfect: Don’t be discouraged if the first one or two crepes don’t turn out perfectly. Practice improves technique, and soon you’ll become a pro at making delicious crepes!
Preparation time 1 min
Cooking time 30 min
This recipe keeps for 2 days
Ingredients (4 servings)
- 3 cup Soy milk
- 2 cup White wheat flour, all-purpose
- 2 tbsp Coconut oil
- 1/8 tsp Turmeric, ground
- 1 dash Salt
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Prepare the Crepe Batter
In a large mixing bowl, combine all ingredients. You have two options: thoroughly mix with a whisk or use a blender. Whisking or blending until the ingredients form a smooth batter. The blender method avoids flour lumps and is quicker.
Tip: Room temperature milk blends more easily with other ingredients. When mixed with flour or other dry ingredients, room temperature milk helps create a smoother batter without clumps, resulting in a more uniform texture.
Heat and Grease the Skillet
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with oil.
Note: I prefer using a cast iron crepe pan for health-related reasons (to avoid Teflon and other technologies that have not been properly tested). I recommend heating it until it reaches 177C (350F) for best results. Lower temperatures may cause the crepe to stick.\
Cook the Crepes
Pour a ladleful (about ½ cup for a 27 cm pancake) of the batter into the center of the hot pan. Tilt and swirl the pan to thinly and evenly spread the batter into a circle. Alternatively, use a T-shaped pancake spreader for distribution.
Note: This recipe will make around 9 crepes, each approximately 27 cm (10.6 inch) in diameter.
- Cook the crepe for approximately 1-2 minutes until the edges begin to lift and the bottom turns lightly golden.
- Carefully flip the crepe using a spatula and cook for an additional 1-2 minutes on the other side until fully cooked through.
- Remove the cooked crepe from the pan and repeat the process with the remaining batter, stacking the crepes to maintain moisture. If necessary, lightly grease the pan between crepes.
Note: Some skillets may not need extra greasing.
To serve, flip the stack of crepes, ensuring that the earliest cooked ones are placed at the top for serving.
Store for Up to 2 Days
Crepes are best enjoyed on the same day. However, store any leftovers in an airtight container for up to 2 days. Reheat in a microwave or steam before serving to retain moisture and prevent dryness.
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One serving contains 367 calories, 11 grams of protein, 10 grams of fat, and 57 grams of carbohydrates.
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