Quick, easy, dairy-free, egg-free and delicious!  /  Rapides, faciles, sans produit laitier, sans oeuf et délicieuses!

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Crepes. I simply love crepes. I think all Canadians love crepes, especially drenched in maple syrup.
This is probably the first recipe I learned how to “veganize” and the first one I think of cooking when family and friends come for a visit. My mom, an omnivore, has now adopted this recipe and even serves it to her clients at the lodge she owns… And pretty much everybody asks for the recipe afterwards!
Speaking of my mom, she has always told me that the first crepe you cook when you start a batch is never pretty enough to serve to your guests… So as I am a good daughter, whether or not it is pretty enough, I simply eat it. Ah, the sacrifices a cook makes!
For 12-14 crepes
Ingredients: 
  • 1 1/2 cups sieved whole wheat flour
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 2 tbs baking powder
  • 4 tbs maple syrup
  • 2 tbs vanilla extract
  • 2 cups soy milk
  • 2 tbs vegetable oil

Preparation:

  1. Mix all the ingredients in a bowl. Do not over mix or the crepes will be tough.
  2. Heat an oiled pancake (or frying) pan over medium heat.
  3. Half fill a ladle with the batter and drop it in the pan twirling so that it’s very thin. (I personally quite like to get crepes that are all of different shapes, so have fun a bit!)
  4. Cook on both side until golden.

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Crêpes. J’adore tout simplement les crêpes. Je crois que tous les Canadiens adorent les crêpes… Specialement trempées de sirop d’érable. I
Cette recette est probablement la première que j’ai appris à “véganiser” et la première à laquelle je pense lorsque je reçois des amis ou des membres de la famille en visite. Ma mère, une omnivore, l’a même adopté et la prépare pour ses clients à l’auberge dont elle est propriétaire… Ils repartent presque tous avec la recette!
En parlant de ma mère, cette dernière m’a toujours dit que la première crêpes que l’on fait cuire n’est jamais assez jolie pour la servir à nos invités… Puisque je suis une bonne fille, peu importe que la crêpe soit jolie ou non, je la mange. Ah, les sacrifices d’un chef!
Pour 12-14 crêpes
Ingrédients: 
  • 1 1/2 tasses farine de blé entier, tamisée
  • 1 tsp noix de muscade
  • 1 tsp cannelle
  • 2 tbs poudre à pâte
  • 4 tbs sirop d’érable
  • 2 tbs extrait de vanille
  • 2 tasses lait de soya
  • 2 tbs huile végétale

Préparation:

  1. Mélanger tous les ingrédients dans un bol. Ne pas trop mélanger par contre, ou les crêpes seront “dures”.
  2. Chauffer une poêle à crêpe huilée à feu moyen.
  3. Remplir une louche à moitié et verser dans la poêle et tournoyer afin que le mélange soit bien étendu. (Personnellement, j’aime bien que mes crêpes soient de formes différentes… Donc amusez vous!)
  4. Cuire des deux côtés jusqu’à ce qu’elles soient dorées.

 

I’m sharing this with Healthy Vegan Fridays at http://rockmyvegansocks.com

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12 Comments on “Crepes – Crêpes

  1. For some reason I never wanted to try crepes before going vegan and now that I want, I couldn’t find a good vegan recipe. I need to whip a batch of these up this weekend (along with your pumpkin latte which I meant to tell you was fabulous). I’ll remember never to serve the first one. 🙂

    Thanks so much for linking up with us for Healthy Vegan Fridays! I’m Pinning and sharing!

    Like

    • I’m so happy that I managed to find the way to link with you guys again! I was having issues, hence my recent absence! 🙂

      Awww, I’m glad you enjoyed the pumpkin latte! I’ll be posting it on the blog within the next few weeks.

      These crepes are seriously delicious (maybe I’m biased)!Most friends and family members have adopted it. 😉

      Like

  2. Pingback: Healthy Vegan Fridays #120 - VNutrition

  3. Pingback: Healthy Vegan Fridays #120 |

  4. Can I make these without a non sticking pan? Just a normal ‘egg’ pan. I’ve tried some recipes but I never had good ones(texture like on the pics). Greetings from Rotterdam, Holland.

    Like

    • Hi!

      Thank you for stopping by.

      Honestly, it’s a bit tricky to answer as it really depends on the pan. My guess is to maybe use more oil when cooking them (maybe 1 tbs more). Also make sure your pan is really hot before you start. You might want to keep the heat almost to maximum to avoid it sticking. I’ve managed to do some that way using a stainless steel pan.

      I hope it helps!

      Kate

      Like

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