Tuesday, May 7th, 2013...5:27 pm

Vegan Crepes

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I used to love crepes. I made them with sweet fillings and savory fillings and I made them for parties, or for a treat, or for brunch, or for whatever occasion I could think of. I used to make them with mostly egg whites, so I justified eating them as not that big of a deal bad for you. I still believe that crepes made with egg whites are not so bad, but I completely stopped using eggs a long time ago and that was the end of my crepe making. Until recently, when I began experimenting with creating an eggless crepe.  I looked at several recipes and tried a few, and found that making eggless crepes is a task that you have to get used to. It was kind of hard the first time, just getting used to how the batter would respond.. But this recipe, inspired by one I found on Huffingtonpost Taste, works well and with a little patience you too can have vegan crepe love. The first few crepes of every batch I make are not so great in appearance, because they are really hard to know when to flip and then get out of the pan, but then after two, you will get the hang of it and cooking these will get easier and they will look good. These are super good with Rosemary Red Potatoes, Vegan Hollandaise Sauce, and Tofu Scramble.

Vegan Crepes

1 1/2 c. all-purpose flour

1/2 c. whole wheat flour

2 c. coconut milk ( I used light)

2 tbsp. sucanat

4 tbsp. canola oil

1/2 tsp. salt

2 tsp. baking powder

1 c. cold water

2 tsp. vanilla

Mix all the ingredients together and blend well. Cover the bowl and put the batter in the refrigerator for at least 30 minutes. I use a cast iron pan to cook them. Medium heat with spray on the pan. Start with a small amount of batter (1/4 c.) for the first one so you can get the hang of it. After the batter bubbles and you can see the edges start to turn brown, use a metal spatula to carefully turn it over. Don’t worry if your first few tear, you will get better at making these and love them!

 



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