Kost Sudirman Thamrin: Basic Vegan Crepes

Jan 15, 2011

Crepes are one of those seemingly elegant breakfast dishes you order only at restaurants. However, vegan crepes are super simple to make at home anytime you feel like treating yourself to a special occasion vegan breakfast.

Crepes are one of those seemingly elegant breakfast dishes you order only at restaurants. However, vegan crepes are super simple to make at home anytime you feel like treating yourself to a special occasion vegan breakfast. This basic vegan crepe recipe can be modified to suit your fillings; add a little sugar and vanilla extract if you're craving sweet vegan crepes or add a pinch of dried herbs or other spices for savory vegan fillings.

Basic Vegan Crepes
Makes 8 to 9

Ingredients:

1/2 cup coconut milk or plain soymilk, plus more to thin, if necessary
2/3 cup water
4 tablespoons vegan margarine, melted
1 cup white whole wheat flour
Pinch of salt

Directions:

In a mixing bowl with a spout, whisk together all ingredients to form a thin, pourable batter. Add a bit more milk to achieve a thin consistency, if necessary.
Refrigerate crepe batter for 30 minutes. If batter seems thick when you remove it from the refrigerator, add a bit more milk to thin. While crepes are chilling, prep your fillings.
Place a crepe pan or small nonstick skillet over medium-high heat. Spray generously with cooking spray.
Pour just enough batter in the pan to cover the bottom, swirling to evenly distribute. Cook for 1 minute or just until batter sets. Flip crepe and cook for 30 more seconds or until both sides are lightly browned. Repeat with remaining batter.
If you're using crepes right away, keep them warm until you're ready to fill. If you're going to use crepes later or plan to freeze them, let them cool completely and stack with parchment paper in between each crepe before placing in a large resealable plastic bag (use a plastic freezer bag, if freezing).