Vegan Brunch Crêpes
CATEGORIES
INGREDIENTS
  • Cooking Time: Approx. 1 min per crêpe
  • Servings: Serves 4 (8-10 crêpes)
  • Preparation Time: 5 min
  • 1 1/3 cup flour
  • 2 Tbsps sugar
  • 1 ½ tsps baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 egg equivalent (=1 Tbsp flax seeds blended with 3 Tbps water)
  • 1 ¼ cup soymilk (or any milk or milk alternative of choice)
  • 2 Tsps sunflower oil
  • 1 tsp lemon zest (optional)
  • Garnish ideas :
  • - fresh fruits
  • - sugar & lemon
  • - maple syrup
  • - banana and chocolate
  • - sautéed veggies (kale, mushrooms, etc.)
  • - etc.
DIRECTIONS
  1. In a large bowl, mix flour, sugar, baking powder, baking soda and salt. In a small bowl, mix the egg equivalent, soymilk, oil and lemon zest. Add the wet ingredients to the dry ingredient bowl. Mix until mixture is just moist/wet.
  2. In a crêpe pan (no oiling of pan necessary), pour ¼ cup (50 ml) of the crêpe mix. Cook until bubbles start forming on top. Gently turn the crêpe and cook until golden.
  3. Garnish and serve.
  4. You can also prepare the crepes in advance, freeze them and reheat them up when time to serve comes.
RECIPE BACKSTORY
A veganized version of the french crêpes both my grandmas use to make them for us on special occasions… Anything is good on them. They can be dessert crêpes (as in this recipe) but you could also eat them as a meal if you added sautéed veggies (e.g. mushrooms & kale). Note: I often eat them as is with cut fruits (no sugar or syrup)!