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PREPARTION TIME:
15
MIN
- COOKING TIME: 30 MIN
Easy Vegan Crepes
Wonderfully versatile and surprisingly easy to make, crepes make a delightful snack or meal, and a good crepe recipe should be a staple in every vegan kitchen. When I was a vegetarian I used to follow a lovely recipe that required eggs, and I must admit I was worried that attempting a vegan version would be rather difficult and probably disappointing. I'm pleased to report that my vegan crepes turned out marvelously well, and taste excellent with both savoury and sweet fillings. Cover them with fruit and maple syrup, stuff them with avocado veggies, or keep it simple with a sprinkle of sugar and a squeeze of lemon.
Ingredients
- 300g plain flour
- 1/2 tsp bicarbonate of soda
- 1 tsp baking powder
- 1 tbs caster sugar (optional)
- 500ml soy or almond milk
- 100ml water
- 120g vegan butter, melted
Instructions
- Lightly spray a small to medium frying or crepe pan with olive oil and place over a medium heat.
- Meanwhile, place flour, bicarbonate of soda, baking powder and optional sugar in a large bowl, and mix until completely combined and free of lumps.
- Slowly pour milk, water and butter over dry mixture, and whisk until all of the batter is smooth. Alternatively, use a handheld mixer.
- Pour some batter onto the hot pan, and quickly tip the pan in a circular motion to cover it entirely with a thin and even layer of batter.
- Once the crepe has started to bubble and the edges start to lift, flip it over and let it cook on the other side. Each side should only take a minute or two to cook.
- Lightly spray the pan with olive oil between cooking each crepe, being careful to remove the pan from the heat whilst doing so.
- Enjoy the crepes warm, or cover and store in the fridge for nor more than a couple of days.
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