Sweetest Vegan Crêpes

It’s always a good morning when there are any sort of pancakes on the table!

The best crêpes I ever had were made by a Belgian student on my degree. He used to make them in a massive batch, using about a litre of milk and something like 6 eggs, I recall! They were incredible. They’d be perfect- but for one small detail… as you may have noticed, they weren’t vegan.

Obviously I had to veganise them and make them my own…

Below is the new recipe.

 

Sweetest Vegan Crêpes

 

1/2 cup vegan butter or margarine (non-hydrogenated/ palm oil free)

1 cup caster sugar- for sweet crêpes. For something slightly healthier, use 1/2 cup.

2 VeganEggs, prepared in two separate cups/ containers

1/2 cup oat/ soya mylk

1 tsp cinnamon

1/2- 1 tsp vanilla extract

2 cups flour

Pinch of salt

 

1- Melt the butter and sugar until it’s all liquified and deliciously caramel-y.

2-Add that to the flour in a bowl.

3- Mix until partially mixed.

4- Add the vegan egg mixtures, one at a time, whilst mixing.

5- Add a little mylk until it forms a firm dough. Once it’s mixable but still not liquid, mix it hard to get rid of lumps.

6- Add the rest of the mylk, adding more if needed, until you have a runny batter. Whisk well to remove lumps. The longer you whisk, the airier they will be.

7- Heat a crêpe pan with a little oil on it. Once hot, turn the heat down halfway and add about a ladle- full of batter. Turn the crêpe pan all around to coat the surface in batter, and spread it using the ladle if necessary. You can also pour extra back into the mixing bowl as long as it hasn’t already started to cook.

8- Turn the heat down and continue to fry the crêpes! Done!

9- Either eat on their own at any time of day or serve with berries and nuts for breakfast. (Note: If intending to eat for breakfast rather than for snacks, it’s better that you use the less-sugar variation.)

Notes: After trialling a lot of pans, including skillets, frying pans, Dutch pots, roti pans (? Large flat thing with handle- what is this called? We always used it to make roti…) I find that a purpose made crêpe pan is by far superior as it has a very shallow edge allowing you to pour batter in and out easily, as well as slide it out of the pan with no poking, prodding or tearing.

Let me know how it goes!

 

img_5453

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s