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Vegan Crepes

What you need: 

3 teaspoons Ener-G egg replacer + 4 tablespoons water
1 cup unbleached flour
1 1/2 cups nondairy milk
2 tablespoons vegetable oil
dash vanilla
nonstick spray

What you do: 

1. Mix egg replacer and water. Pour flour in a large bowl. Mix with egg replacer.
2. Mix in milk, and whisk until lumps are gone. Add vegetable oil and vanilla. (Next step takes some practice, but then it will be awesome)
3. Spray pan with some non-stick type spray, heat at medium to low. Ladle batter into pan. Let it cook for about 2 minutes, then with two hands shake it a little so it comes loose, and flip it. Cook the other side for another minute or two, and serve.

Preparation Time: 
5-15 minutes
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

After retrying the recipe I found I had better luck. My adivce to beginner crepe makers:

1. Use a nonstick pan. Thats the most important.
2. And at least tw more TBLS of fat to the batter (melted Earth Balance or what have you). It's less likely to stick.
3. Make sure your pan is really really really hot before putting that batter in.
4. Use a ladel.

That is all. These were tasty. I literally had nothing in my refridgerator (that was vegan) except carrots and miso so, inspired by this recipe, I made blanched carrots rolled in crepes on a bed of miso gravy. Tasty!

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These crepes really were awesome.  I used 100% whole wheat flour, and added a little extra water so they would have a crunchier exterior.  I also sprinkled sesame seeds on one side.  I filled my crepes with a curried lentil, pea and tomato mixture, w/sauteed collard greens, a wild and brown rice mixture, and a drizzle of tahini.  They were super.  Thanks for the recipe!

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These were pretty good. I wanted them sweeter and thinner, but that's not the fault of the recipe. I just need to make those adjustments myself. Definitely a keeper :-).

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Great and easy recipe!  It was also my first time making crepes.  I used spelt instead of flour and 2 eggs since I'm ovo-lacto.  They came out great and spelt crepes go really well with nutella (for those that are ovo-lacto) or any nut butter.

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I tried to replace the egg substitute with 4 oz of a mango-applesauce.  This usually works fairly well, but these crèpes did not seem to want to cook on the inside at all.  Any ideas as to what else could have gone wrong?  :-\

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has anyone tried this recipe with 100% whole wheat flour? does it turn out ok? thanks.

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bellisma, you might want to try rice milk before using water.

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quick question: can you sub in water for soymilk? (soy is hard on my stomach.)

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