Sweet Crepes

Crepes are one of those magical things that I have always believed are made in enchanted forests by tiny winged creatures who ride unicorns and decorate their hair with rainbows and stars.

And then, one day, I just decided…what the heck!  I’m going for it!

So everyone tells you online…oh, they are so easy if you follow my recipe… This is foolproof!…You’ll be cranking these suckers out in no time, just like the pros.

Apparently, I must not be too bright, because I have to tell you, these were a stinker to get the formula right without using eggs. Pour the batter and rotate the pan my foot!  You know what happens when you grab the handle of a screaming hot pan to rotate the stupid batter?  A. You burn your hand and B. the crepe is already starting to cook and turn into a pancake, so you’d better be faster than The Flash to get a crepe thin enough to fold.

Now, I don’t want to scare you off, because if I can do it, you can too.  You just need special help, which fortunately, is available through the magic of Amazon (who is not paying me to say this, but Amazon, if you are listening…)

Best piece of advice for making crepes…Get a crepe pan, a spreader and a special spatula.  Then, you too can turn out beautiful, make a French chef cry, no burned hands crepe! 

Ingredients:

• 1 cup organic pastry flour (I am trying to work on using other flours, but they are not cooperating right now.  I have recipes for savory crepes and chocolate crepes with other flours that I will post later, but for these purposes, if you mess around with the flour, I can’t be held responsible for your results.  Just saying…)
  

  The yellow ice cube in the bowl is frozen aquafaba. each cube= 1 Tablespoon

• 1/4 teaspoon salt
• 3 Tablespoons monkfruit
• 1 teaspoon vanilla
• 2 Tablespoons walnut oil
• 1 cup milkadamia milk
• 6 Tablespoons aquafaba, whipped till frothy

Directions:

1. Whisk all ingredients together.  Refrigerate the batter at least one hour.
2. Heat pan over medium low heat, and grease with a bit of vegan butter or oil.  Just a thin layer or your crepe will float a bit…it will still cook, but it will float a bit.
3. Ladle some batter, 1/4 -1/3 cup depending on the size of your pan into the center of the pan and, moving quickly, spread the batter out to cover the bottom of the pan.  (Yeah,  This might take some practice.  You have to use a light touch, but firm enough to spread the batter and not have any thick spots. Thick spots cause bubbles, bubbles don’t cook with the rest of the batter, and they will want to stick when you are trying to flip the crepe.
4. Cook the crepe till the edges get a bit golden and the spatula slides easily under.  This took me 1-2 minutes.  Flip the crepe and cook about 1 minute on the other side.  Don’t overcook since they can get a bit crispy if you do. Put a piece of parchment paper between the crepes so they don’t stick together.
5. If you are not eating the crepes shortly, store them in the fridge, but I would suggest gently warming them in a pan or microwave when you take them out so they don’t crack.

Enjoy!