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Vegan French Crepes

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vegan french crepes

I woke up this morning, it was a gorgeous day. Not too hot, just enough air to keep it cool and enjoy a nice breakfast on the deck. I was given a great crepe pan as a gift the day before so what better treat than a lovely sweet French crepe for breakfast. French crepes are soft in the middle but ligthly crunchy on the edge. They are very thin (on the other end of the spectrum of the thick hearty pancakes).
One of my favorite fruit, this time of the year are nectarines, because they seem to always be sweet. I haven’t had the same luck with peaches that feel more like tennis balls in terms of hardness and rarely ripen once at home.
The filling for this recipe may seem pretty basic but don’t let it fool you, it is exquisite. French deserts are amazing, not because they have tons of sugar or fat (granted, some do) but because they allow the natural flavors to be discovered. There is such freedom in going back to this simplicity and nature. Honestly, why complicate when you can enjoy things as they are.

Note: Many recipes call for powder egg replacer but you may not have it at home, so stick to flaxseeds. It is a nice way to add Omega-3 essential fatty acids (great for heart conditions), lots of anti-oxydants and is a great source of fiber. I love its nutty flavor too.

  

TIPS: Buy whole flax seeds and only grind a little at a time in a blender or coffee grinder because they go rancid more quickly after being ground into meal. If you grind more, refrigerate and use in salad dressing, over stir-fries, over breakfast cereals, in shakes…

 

Vegan French Crepes
 
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Author:
Recipe type: Dessert
Cuisine: French
Serves: 4
Ingredients
  • 1 cup soymilk
  • ½ cup water
  • 1 cup flour
  • 2 tsp dry sweetener (like turbinado sugar)
  • 1 tsp vanilla extract
  • 2 Tbsp vegan butter
  • 1 Tbsp ground flaxseeds
Putting it Together
  1. Place all ingredients in a blender and blend for a few seconds.
  2. In a thick bottomed frying pan, place a little vegetable oil and bring heat to medium high.
  3. Pour a small ladle and immediately spread the batter so that an even layer spreads across the pan.
  4. Using a spatula, gently lift the sides and when it no longer sticks to the pan, either flip the crepe with the spatula or with the pan. The ladder one may take a little practice but it will impress your friends.
  5. When the other side is done, place on a plate.
  6. Spread 1 Tbl of your favorite jam (I used peach) in the middle of the crepe in the form of a strip.
  7. Place fresh slices of nectarines on top.
  8. Sprinkle with a little granulated sugar.
  9. Fold the left and right flaps on the middle, then the top and bottom to create a lovely bundle. Serve
Notes
Use any fresh fruit or jam, get creative. Top with your favorite vegan icecream or sherbet.

 

 

 

 

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As a self-taught vegan chef, food consultant and animal lover, I feel so blessed to share my passion for great tasting international karma-free food that is kind to animals, our health and the planet.
  1. Avatar
    • Miyoko Schinner
    • July 12, 2011

    I love crepes! One of our favorites for a special brunch! I'll have to try your recipe.

  2. Avatar
    • GourmetVeganChef
    • July 15, 2011

    This recipe is simple and yet it is moist and rich, just like the ones I used to eat when I was growing up. Let me know how it turned out. Love your shows by the way.

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