Vegan Crêpes
Sometimes, the universe just wants you to make some damn crêpes.
It started back in the fall when I got a new crêpe pan. I'd had one for ages, but it was teflon-coated, and I'm trying to move anything teflon out of my kitchen. I cook primarily on cast iron and stainless, but there were still a few outliers, one being my crepe pan (which I use for many things that are not crepes, like frying an egg, making grilled cheese or warming tortillas). This one is steel and should last me, well, forever.
Next up, my friends Chantal and Rich came back from Europe with a jar of vegan Nutella. Like the actual brand Nutella, but vegan. Yeah, there are some you can get here that are "chocolate hazelnut butter" that are vegan, but vegan Nutella we don't have here in North America. Yet. Anyway, this stuff is magic. You'd never know it was vegan, it tastes exactly like regular Nutella. I hope we get it here soon.
So yeah. New crêpe pan + new Nutella = let's make crepes! Vegan, of course.
You can fill these any way you like. This recipe is more for sweet, dessert crepes, but you could leave out the vanilla and make them savoury.
I've filled crepes with:
- Nutella and sliced bananas
- Sautéed apples (like an apple pie filling)
- Nutella and strawberries (as here)
- Jam
- Biscoff spread
Or you can just serve them plain with a dusting of powdered sugar and a drizzle of maple syrup.
PS this recipe is from my first cookbook, Aquafabulous! 100 Egg-Free, Vegan Recipes using Aquafaba. You can also order it from Amazon.ca or Amazon.com and Chapters-Indigo.
Vegan Crêpes
Equipment
- crepe pan
- blender
Ingredients
- 6.5 tbsp aquafaba
- 3/4 cup unsweetened non dairy milk
- 1/2 cup water
- 1 cup all purpose flour
- 1/4 cup vegan butter melted, divided
- 1 1/2 tsp vanilla extract
- pinch salt
Instructions
- In the bowl of your blender, combine the aquafaba, non dairy milk, water, flour, vanilla and salt with 3 tablespoons of the melted vegan butter.
- Blend on high until well combined. Stop the motor, scrape down the sides and blend again for another minute. Transfer to the fridge for about 1-2 hours, or overnight.
- When ready to make crepes, heat your crepe pan over medium heat. Brush with a little of the melted vegan butter.
- Measure out about 1/4 cup of the crepe batter.
- Take your crepe pan off the heat and pour the batter into the centre of the pan. Swirl the pan to distribute the batter in as large a circle as you can. Place back on the stove and cook for about 2-3 minutes, or until the crepe is set on that side. Carefully slide a thin metal spatula under the crepe and flip it. Cook an additional minute and then slide the crepe onto a plate.
- Repeat for the additional batter.
- Serve crepes warm with your favourite toppings or fillings.