Crêpes are absolutely amazing - you can fill them with virtually anything you like! Sweet: jam, fresh fruit, chocolate spread, your favourite nut butter. Savory: mushroom filling, mixed grilled veg, beans in tomato sauce. What's more, after that, you can still top it up to make it even more special. For sweet versions I like maple syrup, fresh fruit, coconut shavings, nuts or coconut yogurt, for savory crêpes l usually go for bechamel style sauce and bake/grill it for a bit, to reheat and make everything bind nicely together and crisp up on the top (a sprinkle o vegan cheese on top won't go unnoticed either).
I thought once, some time ago, that it will be impossible to make crêpes without eggs (dairy is easily substituted by many plant milks), thankfully there are also so many options to swap that egg for something else, and ground flax seeds are the best option when it comes to crêpes - due to their binding properties. You still want runny consistency, to make your pancakes super thin, but you want something to bind the dough together, so it won't tear apart during and after frying.
- 2 tbsp ground flax seeds
- 6 tbsp hot water
- 2 tbsp veg oil
- 300 g plain flour
- 750 ml plant milk (soy milk works the best here, because of its neutral taste)
- In a bog bowl, one that will easily contain all the ingredients, whisk together flax and water until a bit foamy and well combined.
- Put the bowl aside for 10 minutes.
- After10 minutes have passed add the rest of the ingredients and whisk everything together, to have smooth, but quite runny batter.
- Let the batter stand for minimum 15 minutes.
- Fry like traditional crêpes, on lightly oiled, medium hot pan. This quantities should give you around 22 medium sized crêpes.
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