Vegan crepes
Servings: 6 - 8 crepes
- 1½ cups (350 grams) non-dairy milk oats, almonds, soy, cashew, etc
- 1 tablespoon sugar
- 1 tablespoon olive oil
- 1 tablespoon vanilla extract
- 1 pinch salt
- 1 cup (150 grams) all-purpose flour
- 1 pinch turmeric optional, to add yellow colour
Serving suggestions
- 1 tablespoon powdered sugar
- 2 tablespoons hazelnut spread
- 1 chopped banana or mixed berries
- To a bowl, add 1½ cups non-dairy milk, 1 tablespoon sugar, 1 tablespoon olive oil, 1 tablespoon vanilla extract and 1 pinch salt. Whisk well.Add in 1 cup all-purpose flour and whisk until lump free. Tip: you can use an immersion blender to make a lump-free batter. Optionally, you can add 1 pinch turmeric to add a natural yellow color to the batter.
- Heat a nonstick pan and brush it with some olive oil. When the pan is hot, add ⅓ cup of batter.Rotate and tilt the pan to spread the batter evenly across it. Tip: If you don't manage on your first try, you can add some extra batter and spread it with the back of a spoon.
- Cook for 2 to 3 minutes, then turn it with a spatula cook for another minute.
- Transfer onto a plate and repeat until you run out of batter.
Serving suggestion
- Spread a couple of tablespoons of hazelnut spread (vegan nutella) on half of the crepe. Add sliced banana, fold the crepe in half, then in half again, to form a triangle.
- Serve two to three crepes per person, dust with powdered sugar, add more sliced banana or berries, and a drizzle of vegan nutella or maple syrup.
Nutritional values are an estimate for 1 crepe out of 7 without filling.
STORAGE & MAKE AHEAD
Make ahead: If you are making this recipe for a crowd, for instance, for brunch or a Sunday family breakfast, then you have to stack the crepes on top of a plate as you make them and keep them in a slightly warm oven at 200°F or 90°C while each crepe cooks.
You can also make vegan crepes the night before and store them in the refrigerator wrapped in plastic. Reheat in the oven, microwave, or on a lightly greased skillet.
Refrigerator: Store vegan crepes in the fridge on a plate wrapped in plastic for up to 3 days. Warm up the crepes in the microwave for a few seconds or on a nonstick skillet for a minute.
Freezer: You can freeze crepes for up to 3 months. Stack them on each other, wrap them tightly in plastic wrap, and freeze.
Thaw & Reheat: Thaw them in the fridge overnight or in the microwave with the appropriate thawing program before separating them.
Handle carefully; frozen crepes have a weaker consistency and might break easily.
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