Vegan Crepes

>> Friday, January 8, 2010

Quick lunch post and . . . GO! Here's one of my favorites from the METHOD archives . . . I had never, ever eaten crepes before I made them myself. Honestly. So, one sunny Sunday morning, I was thinking of making pancakes . . . and then decided to give it a whirl. I found a rather boring recipe online, so I switched it up a bit -- and then created this amazing topping with some random fruit we had around.

For those of you who haven't had crepes before . . . they're light yet satisfying. You can fill them up with pretty much anything -- from sweet stuff like Nutella (or Peanut Butter & Co's Dark Chocolate Dreams -- my current favorite) to more savory fillings. This particular recipe is more suited for the sweeter side of things, however. I'm sharing these with you all now because it makes an excellent Sunday brunch treat.

Oh, and I doubled everything so it can serve 4 (approx. 3 hefty crepes each).

What you'll need . . .

  • 1 cup regular soy milk
  • 1 cup water
  • 1/2 cup melted Earth Balance (or other butter sub.)
  • 2 tablespoons raw sugar
  • 4 tablespoons regular molasses (heated up so it's thin, not thick)
  • 2 cups wheat pastry flour
  • 1/2 teaspoon salt

Method . . .

  1. In a large bowl, blend (I used my mixer with the whisk attachment) all ingredients together.
  2. Cover and chill for about an hour (the recipe said 2 hours, but I could only wait 1).
  3. Heat a large fry pan (whatever you usually make pancakes in -- the diameter of the one I used is 9 inches, so depending on the size of your pan, change the amount you pour in accordingly) over medium-high heat & lightly grease with some extra soy butter.
  4. Pour approx. 5-6 tablespoons of batter into the pan. I found it was best to use a soup ladle -- and rather than simply pour the batter into the pan, I spread it in a circular motion. NOTE: If you find your batter is thick, add some water a tablespoon at a time. It should be thin . . . and once you have it in the pan, you should be able to swirl the pan around and coat with the stuff. Very technical, right? Hah!
  5. Cook until golden brown, and then flip (this is the tricky part -- see more notes below) and cook the opposite side.


What you'll need . . .

  • 1/2 cup frozen mixed berries
  • 3/4 cup apple cider or apple juice
  • 1 banana, sliced
  • 2 heaping tablespoons agave or honey

Method . . .

  1. Heat apple cider or juice in a small saucepan until bubbling.
  2. Add the frozen mixed berries, heat again until bubbling, then lower heat and simmer for about 5 minutes.
  3. Add banana slices and agave, stir, and heat for approx. 4 minutes.
  4. Put mixture into a blender and pulse until smooth. It's almost like a hot smoothie. It's light, airy, and a great compliment for crepes!

Alright. I'll admit I'm not the most experience crepe-maker in the world. But I did find a trick to flipping them. Basically, you wait until the batter is bubbling up from the pan -- then you can check to see if the bottom is brown (by lifting an edge a bit). When you get to that point -- and ONLY when you get to that point -- take your flipper and QUICKLY shove it under the crepe. Do this very fast. Just go for it. And then just as quickly FLIP over.

You may find that the crepe doubles over a bit. Very gently pull apart. It takes some patience and a good practice crepe, but you'll get the hang of it.

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