Easy Vegan Crepes
Crepes unlock huge vegan brunch and dessert option potential depending on wether you make savory or dessert crepes. This Easy Vegan 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 Vegan Cashew Cream.
Find more French-style recipes on Veganbaking.net
Easy Vegan Crepes Recipe1 cup non-dairy milk
¾ cup + 1 Tablespoon water
¼ cup extra virgin olive oil (use canola, light olive oil or rice bran oil if you're making sweet crepes)
1 Tablespoon nutritional yeast flakes
1 teaspoon golden flax meal
1 teaspoon lemon juice
½ teaspoon salt
1 cup all-purpose flour
1 Tablespoon sugar (for sweet crepes only, optional)
2 teaspoons vanilla extract (for sweet crepes only, optional)
1) Process all of the ingredientsProcess 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, the flax meal to gel slightly 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 panA cast iron skillet or crepe pan is preferred due to its 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 oil then wipe away the excess between every crepe. Alternatively, you can spray the pan with an oil spray.
Non-stick skillet or crepe panThese easier to use because they don't require being coated with 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.
2) Cook the vegan crepes to perfectionPreheat 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. Increase the heat to medium. Pour the batter into the skillet or crepe pan, pick it up (don't forget to wear an oven mitt!) 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 until the face-down side is slightly golden and its edges start to curl up slightly, about 4 minutes. Flip your crepe and cook on the other side until it's slightly golden, about 1 minute.
3) Place your fillings inside your crepesProceed with the rest of the crepe batter, place your fillings inside the crepes, wrap and serve.
This recipe makes 8 to 10 Easy Vegan Crepes.
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Bieng French, I've had quite a number of crepes in my life :) And these ones taste awesomely good! I followed your recipe (on a side note: working with grams instead of cups is so much precise, don't you think so? It's a major difference between European / French cuisine and US cuisine), the only alteration being that I used flax gel (1 teaspoon) instead of flax meal.
The only worry I had was that I couldn't really made them really thin like in France (0.5 millimeters approx.) because they had a tendancy to break appart when I tried to flip the crepes. It's certainly due to the fact that flax gel is not as good as eggs as a structure builder, as you mentionned.
I'll try the recipe with more flax gel and see how it goes.
Thanks again, the recipe is really good!!!
These were great! I made them with a savory mushroom filling and it was a hit for the family brunch!