Crepes unlock huge brunch and dessert option potential depending on wether you make savory or dessert crepes. This Buckwheat Crepe recipe is pretty foolproof as long as you use the right pan described below. If making savory crepes fill them with things like tofu scramble, seitan and beans or wild rice and mushrooms. If making sweet crepes fill them with bananas, chocolate and coconut; peanut butter, maple syrup and walnuts or caramel, pecans and apples topped with a drizzle of Cashew Cream. Buckwheat lends an earthy, nutty richness to these vegan crepes, which are based on Easy Crepes but factor in buckwheat flour's ability to absorb slightly less liquid than all-purpose flour due to it's smaller amount of gluten.
1 cup non-dairy milk
¾ cup water
¼ cup olive oil (use canola oil if you're making sweet crepes)
1 Tablespoon nutritional yeast flakes
1 teaspoon golden flax meal
1 teaspoon lemon juice
½ teaspoon salt
½ cup all-purpose flour
½ cup buckwheat flour
1 Tablespoon sugar (for sweet crepes only, optional)
2 teaspoons vanilla extract (for sweet crepes only, optional)
Process all of the ingredients in a food processor for about 30 seconds. Transfer to a measuring cup that is at least 2 cups in size and let it sit for 30 minutes. This gives the batter a chance to curdle slightly from the acids in the lemon juice and for the gluten in the flour to bind slightly so the crepes hold together. While the batter is sitting prepare your fillings.
A Note About Crepe PansDon't worry about getting a designated crepe pan to make crepes. As long as your pan is at least 8” in diameter as well as seasoned cast iron or non-stick it'll do fine. The larger the skillet, the larger and more exquisite you can make your crepes. Stainless steel pans are to be avoided at all costs because your crepe will inevitably stick to the pan.
Cast iron skillet or crepe pan
A cast iron skillet or crepe pan is preferred due to it's lack of non-stick coatings that will some day flake off an become part of your food. Cast iron is also preferred because it heats extremely evenly. If you use a cast iron skillet or crepe pan be sure to coat the surface with canola oil then wipe away the excess between every crepe. Alternatively, you can spray the pan with an oil spray. Canola oil is preferred because it can handle higher heat levels than many other cooking oils.
Non-stick skillet or crepe pan
These are a little easier to use because they don't require being coated with canola oil between each use. Many people prefer not to use non-stick pans however, due to their limited life span. Maybe not today, maybe not tomorrow, but some day eventually the non-stick coating will flake off into your food become part of your food.
Pre-heat your skillet or crepe pan over medium-low heat. It's pre-heated when water droplets flicked on it dance along the surface with a sizzle. Pour the batter into the skillet or crepe pan, pick it up and angle it while rotating the pan so gravity pulls the batter into a thin, flat disk. You want the batter to be about 1 millimeter thick. Cook the crepe about 2 minutes or until the face-down side is slightly golden. Another indication that the crepe is ready to be flipped is that the edges curl up slightly. Flip your crepe and cook on the other side about 1 additional minute or until it's slightly golden.
Proceed with the rest of the crepe batter.
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