I can’t believe that there were the days when I struggled on how to make crepes. Luckily, these days are long gone and there is nothing more simple than this vegan crepes’ recipe. It is such a versatile dish that can be made in both sweet or savory. In fact, crepes are like a chameleon among all the foods. Or at least it is how I like to think about it. No matter what toppings you put on crepes, it just blends in with the toppings perfectly!
It is strange how I had no problem with making vegan lasagne or vegan fish and chips, but always thought that making crepes is somehow really hard. I just though it will be difficult to either flip it since it is so large , or that crepes will definetly stick to the pan. But it is only hard if you don’t know how to do it right. And luckily I am here to guide you through it!
Vegan crepes are the food to love. They’re:
- cripsy on the edges
- easy to make
- great with sweet or savory toppings
WHY ADDING OIL TO THE BATTER IS A LIFE SAVER
There are a few opinions about the oil part in making crepes. You sure need it, but it can be either added to the batter or you will need to lightly grease the pan each time. I tried both, and I prefer the first one, as it makes the baking process much more simple. The oil part is important as it keeps your crepe from sticking to the pan while baking.
SPARKLING WATER VS STILL WATER
Adding water to the batter is also an important step. You can easily use regular still water to make crepes, however, if you like your crepes to be really thin and crispy on the edges use sparkling water.
FLOUR, PAN AND SUGAR
I recommend sifting flour to avoid any lumps. This recipe requires one tablespoon of sugar but it is totally optional. Pre-heating the pan and sustaining the heat while cooking is very important. If the pan is not hot enough the crepes will stick to it.
FLIPPING THE PANCAKE
Use a solid turn to flip crepes over. Once one side is cooked and the edges start to be crispy it is time to flip it over.
Even though I went for jam and berries in this recipe, but there are many ways how to serve it. Sweet options are such as fruits, berries, nut butter, maple syrup, melted chocolate, or cream. It is also great as a savory breakfast dish topped with sauteed or fresh vegetables, avocado, vegan tofu scramble, etc.
- 160 g white spelt flour (1 cup)
- 1 cup almond milk
- 3/4 cup sparkling water
- 3 tbsp sunflower oil
- 1 tbsp sugar (optional)
- Sift flour into the mixing bowl.
- Add sugar if using any.
- Add almond milk and whisk it.
- Pour sparkling water and sunflower oil and whisk everything together.
- Leave for 30 minutes at room temperature to develop.
- Preheat non-stick flat pan. (Crepes pan or any flat pan works fine)
- By using a ladder pour some of the batter to the pan, and rotate the pan to sides so the batter spreads evenly.
- Cooke one side for about 3-4 minutes, carefully lip it over, and cook for another 2 minutes.
- Repeat until you use all the batter.