By Elena Johnson
Here’s another classic French dish – crêpes! This egg and dairy-free batter whips up in just minutes making it an easy option for dessert or breakfast. Typical fillings for sweet crêpes are berry preserves, chocolate-hazelnut spread, fresh fruit, or simply a light sprinkle of sugar. If you want to make them extra-decadent, brush each crêpe with melted margarine, then sprinkle with sugar and a squeeze of fresh lemon juice. They can be made ahead and served at room temperature or reheated in a warm pan.
Egg and Dairy-Free Crêpes
Makes 12 – 15 crêpes
1 cup flour
1 Tbsp. sugar
¼ tsp. salt
¾ cup soy milk
¼ cup vegan margarine, like Earth Balance Buttery Spread, melted
⅔ cup water
Assorted fillings, such as sugar, berries, preserves, chocolate sauce, etc.
Combine all ingredients, except fillings, in a bowl. Whisk until there are no lumps. Place batter in the refrigerator for at least 30 minutes to rest (this will help improve the texture of the crêpes).
When ready to cook, heat a small or medium nonstick skillet over medium heat. Spray with cooking spray or oil, then lightly wipe pan with a paper towel to evenly distribute and remove any excess oil. Pour a small amount of batter (just enough to coat the pan) into the center of the skillet and slowly tip and rotate it so the batter spreads out evenly. The batter should set quickly and the crêpe should be fairly thin. Cook for approx. 5 minutes until the crêpe forms bubbles in the center and the edges are brown. The crêpe is ready to be flipped when it moves freely when the pan is shaken. Using a thin spatula, lift up around the edges of the crêpe to ensure that it will flip easily. Once the underside is golden brown and totally loosened from the pan, gently flip the crêpe over and continue to cook a few minutes more. The second side will not be as brown as the first. Move crêpe to a plate and begin the next one. You may choose to reapply oil between every few crêpes, to ensure they don’t stick.
To assemble, sprinkle or spread fillings across the side of the crêpe that was face down after flipping (the light colored side). Fold in half once, and then in half again. Move to serving platter or plate and sprinkle/drizzle with additional filling or garnish, if desired.
About the Author
Elena Johnson is a second-generation Filipino American living in Baltimore, MD. As a vegan chef and caterer she has been reinventing her family’s recipes and sharing them with friends, relatives, and those interested in vegetarian cooking. Elena is also the Special Projects Manager at Compassion Over Killing, a national animal advocacy organization focusing on cruelty to animals in agriculture and promoting vegetarian eating as a way to build a kinder world for all. Elena combines her passion for vegetarian food with a love of teaching by offering cooking demonstrations to the public. To learn more about why she went veg, visit TryVeg.com. Questions/feedback: email firstname.lastname@example.org. Follow Elena on Twitter: @ElenaEJohnson.