Crepes are one of those foods that open up a whole new world of options once you have mastered how to make them. You can serve them with anything and you can eat them hot or cold. Crepes can be eaten pure as they are or sweet with fruit or chocolate. Last but not least they can make a fabulous and savoury main dish.
This is my most basic version of vegan crepes and you can add flavours to the batter if you wish. I will in time post a few variations and link them here but for now let's get to the basic. You might notice there is baking powder in this recipe which is not typical for crepes but it is needed here as leveling agent to replicate what the eggs would do.
Basic Vegan Crepes
- 250 ml 1 cup almond milk
- 250 ml 1 cup water
- 200 g 1 cup and 2 tablespoon all purpose flour
- 2 tablespoon coconut oil
- 1 teaspoon ground chia seeds
- 1 teaspoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon baking powder
- Pour all ingredients into a mixing bowl and whisk together until it is evenly combined. Don't use high speed blenders or over-process it. It will result in very rubbery crepes. Place the bowl or mixing jug of your blender into the fridge and let it sit for 15-20 minutes.
- This is necessary to give the chia seeds and the lemon juice time to work their way into the batter. While you wait you can prepare the fillings and preheat your pan.
- There is no need to splurge on a crepe pan. Any flat, cast iron or non-stick pan that is large enough to bake crepes of your liking will do.
- If you use a non stick pan there is nothing you need to consider apart from turning the heat to medium. If you use a cast iron pan you will need to brush the pan slightly with oil in between each pancake to ensure they won't stick.
- Once the pan is preheated you can start baking your crepes. You know the pan is ready when you can drop a tiny amount of batter into the pan and are able to lift it with ease after a few seconds.
- Pour the batter into the pan and tilt it in a clockwise motion to spread the batter evenly. You want the batter to be about 1 millimeter thick. Cook the crepe until the edges start to lift up slightly on the edges. This should take about 2-4 minutes. Flip your crepe and cook on the other side until it has cooked through, about 1 minute.
- You can stack the baked crepes up on a large plate in a preheated oven until all are done. The amount should yield you about 8 - 10 crepes depending on your pan size.