VEGAN CREPES

Name: VEGAN CREPES
Cuisine: European
Ingredients: Servings; 8 crepes; Equipment; 2 cups All-Purpose Flour or half all-purpose half wholewheat flour for healthier crepes; 2 ¼ cups Soy Milk at room temperature, or oat milk or unsweetened almond milk; 2 tablespoons Avocado Oil at room temperature, or light olive oil or melted coconut oil; 2-4 tablespoons Sugar or coconut sugar or monk fruit sugar if sugar-free - add 4 tablespoons for very sweet crepes; 1 tablespoon Vanilla; 1 teaspoon Cinnamon optional, to add some flavor; 2 oz Dark Chocolate >70% cocoa, I used 85% cocoa chocolate; ¼ cup Peanut Butter or sunflower seed butter; 1 teaspoon Hemp powder; Storage

15 steps

EASY VEGAN CREPES 5 ingredients healthy breakfast or dessert

Updated at: Wed, 16 Aug 2023 18:54:26 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories3433.2 kcal (172%)

Total Fat151.7 g (217%)

Carbs420.7 g (162%)

Sugars153.8 g (171%)

Protein79.9 g (160%)

Sodium1269.6 mg (63%)

Fiber22.8 g (81%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

8crepes

2 cupsAll-Purpose Flour

or half all-purpose half wholewheat flour for healthier crepes

2 ¼ cupsSoy Milk

at room temperature, or oat milk or unsweetened almond milk

2 tablespoonsAvocado Oil

at room temperature, or light olive oil or melted coconut oil

2 tablespoonssugar

or coconut sugar, or monk fruit sugar if sugar - free - add 4 tablespoons for very sweet crepes

1 tablespoonvanilla

1 teaspoonCinnamon

optional, to add some flavor

2 ozDark Chocolate

>70% cocoa, I used 85% cocoa chocolate

¼ cupPeanut Butter

or sunflower seed butter

1 teaspoonHemp powder

Instructions

Step 1

Before you start, make sure all the are at room temperature. If you are using cold milk, you will create flour lumps that will require an electric beater to be dissolved.

Step 2

In a large mixing bowl, add flour of your choice - I recommend all-purpose wheat or spelt flour for best results. Whisk for a few seconds to remove any big lumps. You don't need to sift the flour.

Step 3

Add vanilla, sugar, avocado oil, and soy milk (all at room temperature).

Step 4

Whisk vigorously until the crepe batter forms, with no lumps. It is ok to have a few small lumps at the end for a crepe recipe. If you really don't like these lumps, use an electric beater to get a smoother batter. The batter should be slightly thick but runnier than a pancake batter.

Step 5

Warm a non-stick crepe pan or non-stick pancake griddle under medium/high heat.

Step 6

Rub avocado oil onto the pan using a piece of absorbent paper. I used about 1 teaspoon of oil placed on a piece of absorbent paper. Then, I rub the crepe pan. This avoids leaving drops of oil on the pan that will fry the crepes, so always use this technique to avoid too much oil in the pan.

Step 7

Scoop the batter onto the pan, then tip and rotate it to spread the batter as thinly as possible. Note that 1/2 cup of crepe batter perfectly covers a 28 cm (11 inches) crepe pan and makes a thin crepe.

Step 8

Brown 2-3 minutes on one side. You know it's ready to flip the crepe when the underside is getting crispy and unsticks by itself.

Step 9

Loosen sides with a flat tool and then slide a spatula under the crepe to flip on the other side.

Step 10

Cook for 1 more minute on the other side, then put on a plate and repeat this until no more batter is left. You will make 8 large 11-inch crepes with this recipe.

Step 11

Store crepes in the fridge for up to 3 days. Place them flat, on a plate covered with a silicone lid to prevent them from drying out.

Step 12

Place dark chocolate in a small saucepan and melt on low heat.

Step 13

Stir in hemp powder, fresh runny peanut butter, or sunflower seed butter until smooth.

Step 14

Spread on the crepes or store in the pantry in an airtight container for up to 1 week.

Step 15

Notes

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