Basic Vegan Sweet Crepes
Delicate simplistic sweet crêpes provide an elegant brunch or homey breakfast or a simple dessert for any vegan menu. Sweet crêpes require little effort in their creation, yet boasts a gourmet vegan presentation. The vegan fillings are endless and generally become whatever is in season or what’s in my refrigerator that day.
Yield: 10 − 8 inch Crêpes
Crêpe Batter Ingredients
- 2 cups organic almond milk
- 2 cups filtered water
- 1 tablespoon pure vanilla extract
- 2 (3) tablespoons organic extra virgin coconut oil
- 1 cup organic white flour
- 1 cup organic spelt flour
- 1/4 teaspoon fine Hawaiian sea salt
- 1/4 cup organic white sugar
- 3 tablespoons golden flax seed meal
- 1 tablespoon extra virgin coconut oil for the crêpe pan
Crêpe Filling Ingredients
- something gooey: chocolate syrup, whipped coconut cream with vanilla
- sweetener: agave nectar, maple syrup
- fresh fruit: berries, banana slices, sautéed apples
- coconut flakes
- chia seeds
- nuts: sliced almonds, walnuts, pecans
Blend the Crêpe Batter
Pour the liquid items into a VitaMix or Blendtec Total Blender first, then add the dry ingredients.
Blend on low and then increase to high and blend till the contents are smooth and creamy.
Refrigerate the Crêpe Batter
Pour into a container, cover and refrigerate for 30 minutes.
Whisk the batter gently before pouring the first crêpe.
The Crêpe Pan
Preheat the crêpe pan over medium-high heat BEFORE pouring the first crêpe.
Test The Temperature
Test the crêpe pan temperature by dropping a few drops of water on the surface of the crêpe pan and if it sizzles, you know it is hot enough.
Oil the Crêpe Pan
Before pouring the first crêpe, oil the surface of a heavy bottomed crêpe pan with a thin film of coconut oil… use a paper towel to smear a film on the surface of the pan.
Create the Crêpe
Pour just enough crêpe batter to create a thin film over the bottom of the crêpe pan… tilt in a circular motion to distribute the batter over the surface of the pan.
Cook the crêpe for about 30-40 seconds.
Wait Till the Top of the Vegan Crepe Turns Opaque BEFORE Flipping
Use a flexible spatula and loosen the edges and use it to help flip the crêpe over.
Cook the crêpe for another 30 seconds and slide onto a cooling rack.
A Perfectly Cooked Vegan Sweet Crepe
(Like pancakes, the first crêpe is often a dud, so don’t give up if it doesn’t cook or flip just right.)
The Second Side of a Vegan Sweet Crepe
HINT: The batter and crêpes will keep for 2 to 3 days in the fridge, tightly covered.
Stack the Finished Sweet Crepes
Sweet Vegan Crepe Fillings: Mixed Berries, Slivered Almonds, Whipped Coconut Milk, Shredded Coconut
Vegan Sweet Crepes Filled with Blackberries, Raspberries, Coconut Cream, Shredded Coconut, Slivered Almonds, Chocolate Sauce
Fillings for Basic Vegan Sweet Crêpes are endless. Choose your favorite berries, nuts, whipped coconut, vegan sour cream, vegan cream cheese, jams, maple syrup, agave nectar, grated coconut, chocolate syrup and morsels, etc.
Fillings: Fresh Sliced Strawberries, Strawberry Puree, Vegan Sour Cream, Slivered Almonds
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