I am a huge fan of crêpes; both making and eating them. They’re so delicate and elegant while virtually being no trouble at all to make with minimal ingredients. I make them for breakfast and usually save a couple to eat later as a light lunch or even dinner (!). Also, my family (non-vegans) are a huge fan of these as well so I make sure to prepare extra when they’re around.
While crêpes themselves have very little flavor, the real magic lies in what you place inside. They pair so well with fruit (fresh or jam variety), chopped nuts, syrups, chocolate, coconut, honey, vegetables, etc.
What You’ll Need:
- 1 cup of all-purpose flour
- 1 1/2 cups of non-dairy milk (I prefer rice milk as it is the least offensive in taste compared the the others. Sorry, soy-lovers!)
- 1 Tbsp ground flax seed + 3Tbsp hot water
- a pinch of salt
Prepare the flax egg by mixing the hot water with the ground flax, stir, and let sit for 3-5 minutes. This will act as the binding agent and substitute the egg in our recipe.
Add to the flour, non-dairy milk, and pinch of salt. Stir completely and thoroughly. Mixture should be slightly runny.
Over medium-high heat, use cooking spray to coat the hot pan and laddle in some of the mixture until a thin circle forms. Once the top has dried and the edges peel away with ease, you are ready to flip the crêpe.
**The first one usually always comes out pale (I’ve yet to understand this mystery.) but the rest that follow are a beautiful golden brown color.
Next, add your fillings, roll, and enjoy! See, simple recipes can have elegant turnouts with no trouble at all. ❤ Impress your family with these darlings, they’re sure to please!
As usual, Kiara Gómez filmed this week’s video tutorial and also joined me on a spontaneous trip to the supermarket..! You can view more of her creative content here. Note: Nutella isn’t vegan (it’s vegetarian), but there are certainly vegan alternatives you could substitute or make yourself. I happen to prefer raw cacao nibs or maple syrup. 😉