Saturday, January 12, 2008

Sweet Breakfast Crepes

A wee stop by France this morning with some tasty vegan crepes. I developed this recipe a year or so ago, and still think it is pretty good after trying a few other recipes. I don't really like crepes with chickpea flour for breakfast because the flour adds a bit of a taste (yes, I am a weenie) and makes the crepes tougher. These crepes are delicate and require care when flipping, but once you get the hang of it (and have a well-seasoned crepe pan), they are well worth the time. I have also included my "healthier" variation in parentheses. I never fill my breakfast crepes, I just roll them and top them with heated jam and sliced berries.

Makes about 12 crepes if you don't screw up
- 1 cup all purpose flour (or whole wheat pastry flour)
- 2 tbsp sugar (optional)
- 1/4 tsp salt
- 1 cup soy milk
- 1/3 cup water
- 3/4 cup firm silken tofu (or 3tbsp ground flax seed)
- 2 tbsp canola oil

1. Place dry ingredients in a food processor and process for 30 seconds. Keep blade running and add in wet ingredients. Process until smooth. Transfer batter to a juice pitcher.
2. Heat crepe pan on medium heat (I find cooking these slower and on lower heat than non-vegan crepes works well). Pour a 4 inch (or so) circle of batter on the pan, tilting and rotating quickly to spread the batter thinly into a circle. Cook until top is dry (40 seconds, or so), carefully flip, then cook another 15-20 seconds. Repeat. Keep the crepes small to make it easier to flip.

Vegan crepes tend to be stickier and more finicky than their egg-filled brothers. With some trial and error and some patience you will get the knack of making them.


Paulina said...

I've only had crepes once and loved them so much! Needless to say, I haven't attempted to make them because it seems like a careful and difficult process

Helene said...

That looks really good. I like the picture.

Alexis said...

Just made these tonight, using the flax seed option. I had to add more water -- I think it was about 1/2 cup in total rather than 1/3. But they came out flavorful and textureful from the flax. Yum!

Vegan Dad said...

I am always playing around with the water to get the right consistency, so feel free to adjust according to what you like. The flax seed seems to make the batter thicken as time goes on, so sometimes you have to add more water halfway through cooking the crepes.

C.White said...

So I know this comment is way late but I made crepes for a friend and now she went vegan and I still want to be able to make crepes for her soooo, I get the recipe and such my question is more about the strawberry topping you have in the picture. That looks so delicious. How does one make that?

Vegan Dad said...

C. White,
Sliced berries and sugar, heated to bubbling in a saucepan. Then a bit of cornstarch dissolved in water to thicken.