Vegan crepes: a delicious recipe for everyone!

Vegan crepes: a delicious recipe for everyone!

Vegan crepes: a delicious recipe for everyone!

Vegan crepes: a delicious recipe for everyone!

Many believe that it is impossible to make a sweet cake without eggs, “making pancakes could be even more impossible” they say. Yet there are many recipes for making excellent vegan crêpes. And the difference between vegan and non-vegan ones is hardly noticeable. Some people after eating them, in fact, did not believe that they were vegan.

I say that the difference exists, and it is one in particular: digestibility. In fact, by eliminating butter, cow’s milk and eggs we are saving a considerable digestive effort to our body. Personally I must say that, as I enjoyed the non-vegan crepe when I was omnivorous, so now I slowly savor this wonderful invention of French cuisine but in a vegan version.

Recipe is below!

Vegan crepes: a delicious recipe for everyone!

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(for 6 – 7 people)

  • 100 gr of Organic kamut flour
  • 100 gr of Organic spelt wholemeal flour
  • 60 gr of Brown sugar
  • 1 tbsp of Extra virgin olive oil
  • 400 ml of Soy (or Rice) milk
  • A pinch of salt
  • A vanilla pod

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KITCHEN TOOLS ~ For this vegan dessert, you need:

  • Pouring ingredients container
  • No stick pan
  • Silicone spatula for cakes

PREPARATION TIME ~ 15 – 20 min

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Pour the dry ingredients into a container, ie flour, brown sugar and salt. Separately, in another container, combine the liquid ingredients and mix by hand with a whisk. Add the contents of the vanilla pod into the liquid container and continue to stir.

Slowly combine liquid ingredients with dry ingredients and mix by hand with a whisk until the whole mixture is homogeneous and without lumps.

Heat a non-stick pan on the stove over medium heat for a couple of minutes (or less). Using an oil-greased napkin, grease the base of the pan. With a ladle pour the mixture in the center of the pan and rotate the pan to distribute the mixture evenly over the entire base in a circular manner.

When you see the mixture solidifies, with a silicone spatula move the edges of the crêpe up to slowly detach it also from the center. Raise it slightly and if it is quite cooked, turn it over on the other side (this side will take less time to cook).

Serve, pour a filling cream on one of the two half moons and fold it over itself. If you want you can brush with powdered sugar before serving.

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