Time 20m Number Of Ingredients 10 Steps:
Combine the dry ingredients in a medium-sized bowl. Melt the coconut oil in a small pot on the stovetop or in the microwave. Add the sparkling water, the plant-based milk, the coconut oil, the lemon juice, and the vanilla extract. If you want to eat your crepes with a savory filling, leave out the sugar and the vanilla extract. Stir the batter well with a whisk until there are no lumps left. Heat some oil in a large non-stick pan (it should be only lightly oiled) and bake one crepe at a time. Use about 1/4 to 1/2 cup for each crepe depending on the size of your pan. Quickly swirl, so the batter covers the entire bottom of your pan. It’s important that you don’t flip the crepes too early. Wait until the top begins to bubble and the edges start to brown and crisp up. Stack the ready crepes on a plate and put them in the oven at around 140 °F. This way they will keep warm until you’re finished making all of the crepes.
Time 35m Number Of Ingredients 6 Steps:
Mix all the ingredients in a large mixing bowl. Add 1 and 1/2 cups of plant milk (375 ml) and if the batter is too thick, add more plant until you get a perfect consistency. Heat a nonstick skillet over medium-high heat and lightly coat with some extra oil if needed. Pour 3 tablespoons of the batter, twirling it around to cover the whole bottom of the skillet. Cook for 1 to 2 minutes until the batter gets darker. Loosen the edges with a butter knife and flip the crepe. Cook the other side of the crepe for 1 more minute until brown. Repeat with the remaining batter. Serve your vegan crepes with ingredients like vegan Nutella, blueberry compote, chopped vegan chicken, vegan sausage, tempeh bacon, or seitan. Crepes can be stored for about 5 days in the fridge or for up to 3 months in the freezer. Once cooled, stack them between layers of parchment paper and then keep them in a sealed container or a ziplock bag.
Yield Makes about 16 Number Of Ingredients 6 Steps:
Combine milk, flour, oil, sugar, baking powder, and salt in a blender; process until smooth and combined. Refrigerate until cool and thickened slightly, at least 30 minutes and up to 1 day. Heat a 10-inch nonstick skillet (pan should measure 8-inches across the bottom) over medium, and brush with oil. Pour a scant 1/4 cup batter into pan, turning and tilting skillet to coat bottom evenly. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and edges lift from pan, 1 to 2 minutes. (If batter is too thick and does not spread evenly to edges of pan, whisk in more milk, 1 tablespoon at a time, to reach desired consistency.) Slip a spatula under crepe, and gently flip in one swift gesture. (Use the spatula to unfold or rearrange crepe, as needed.) Cook until bottom is firm and golden brown in spots and edges are crisp, 30 to 45 seconds. Transfer to a plate, and cover. Repeat with remaining batter, brushing pan lightly with oil every 2 or 3 crepes, or as needed. Stack crepes and keep covered to keep them tender and pliable.
Time 15m Number Of Ingredients 9 Steps:
Before you start, make sure all the ingredients are at room temperature. If you are using cold milk, you will create flour lumps that will require an electric beater to be dissolved. In a large mixing bowl, add flour of your choice - I recommend all-purpose wheat or spelt flour for best results. Whisk for a few seconds to remove any big lumps. You don’t need to sift the flour. Add vanilla, sugar, avocado oil, and soy milk (all at room temperature). Whisk vigorously until the crepe batter forms, with no lumps. It is ok to have a few small lumps at the end for a crepe recipe. If you really don’t like these lumps, use an electric beater to get a smoother batter. The batter should be slightly thick but runnier than a pancake batter. Warm a non-stick crepe pan or non-stick pancake griddle under medium/high heat. Rub avocado oil onto the pan using a piece of absorbent paper. I used about 1 teaspoon of oil placed on a piece of absorbent paper. Then, I rub the crepe pan. This avoids leaving drops of oil on the pan that will fry the crepes, so always use this technique to avoid too much oil in the pan. Scoop the batter onto the pan, then tip and rotate it to spread the batter as thinly as possible. Note that 1/2 cup of crepe batter perfectly covers a 28 cm (11 inches) crepe pan and makes a thin crepe. Brown 2-3 minutes on one side. You know it’s ready to flip the crepe when the underside is getting crispy and unsticks by itself. Loosen sides with a flat tool and then slide a spatula under the crepe to flip on the other side. Cook for 1 more minute on the other side, then put on a plate and repeat this until no more batter is left. You will make 8 large 11-inch crepes with this recipe.
More about “vegan crepes recipes”
Time 2h25m Yield 4 Number Of Ingredients 7 Steps:
In a large mixing bowl, blend soy milk, water, 1/4 cup margarine, sugar, syrup, flour, and salt. Cover and chill the mixture for 2 hours. Lightly grease a 5 to 6 inch skillet with some soy margarine. Heat the skillet until hot. Pour approximately 3 tablespoons batter into the skillet. Swirl to make the batter cover the skillet’s bottom. Cook until golden, flip and cook on opposite side.
