Perfect Vegan Crêpes

If you're getting along with me for quite some time, you already know how much I adore pancakes! When you take a look at my blog you will see how crazy obsessed am I with breakfast and pancakes (Pancake cereal; Healthy oatmeal pancakes; Colorful Ombre Pancakes; Lemon-poppy seed pancakes), yeah...I definitely have some addiction problems :D


But to be honest, I never had trouble making any type of American pancakes (okay, let's say almost never :D, I remember few times when some recipes pissed me off), things are pretty different with crepes as they were way harder for me and the reason that since everything I eat is plant-based, the classic recipe is not working for me.

So I've been trying for quite some time to find out the right recipe for vegan crepes and the interesting part here is that when I was writing my post about Belgian waffles and reading a lot about their history in one of the recipes, back in time they were using some cornstarch so waffles won't stick and I decided why not to give it a try and add it in a crepes recipe... and know what - it worked!

I'm pretty proud of this recipe as the crepes coming out super thin and no troubles at all flipping them out!


Today, I'm super curious to find out more interesting things about crepes, I hope so do you!

Enjoy the recipe below ;)


Crêpes belong to the general category of ancient Greek Tiganitai, from Greek tiganos (τίγανος), meaning "frying pan", which, in English, is literally translated to Pancakes. The French term "crêpe" derives from the Latin crispa, meaning with "creases". The name "galette" came from the French word galet ("pebble") since the first galettes were made on a large pebble heated in a fire.


In Norwegian, crêpes are called pannekake, in most German regions Crêpes (referring to a wide and flat crêpe, as opposed to the smaller and thicker native Pfannkuchen pancakes). In Swedish, a crêpe is called pannkaka in southern regions while being called plättar in the north, in Danish, pandekager ("pancakes"), in Icelandic it is called pönnukaka, in Finnish, a crêpe is called either ohukainen or lettu or räiskäle, in Greek, it is krepa (Κρέπα), in Dutch it is a pannenkoek or flensje, and in Afrikaans a pannekoek, which is usually served with cinnamon and sugar. In the Spanish regions of Galicia and Asturias, they are traditionally served at carnivals. In Galicia, they're called filloas, and may also be made with pork blood instead of milk. In Asturias, they are called fayueles or frixuelos, and in Turkey, akıtma.


In areas of central Europe, formerly belonging to the Austro-Hungarian empire, there is a thin pancake comparable to a crêpe that in Austro-Bavarian is called Palatschinken; in Hungarian: palacsinta; and in Bulgarian, Macedonian, Czech, Serbo-Croatian, and Slovene: palačinka; in Slovak: palacinka. In the Balkan countries, palačinka or pallaçinka may be eaten with fruit jam, quark cheese, sugar, honey, or the hazelnut-chocolate cream Nutella, while there is also a breaded variant which is mostly filled with meat. Restaurants which are specialised in palačinci are called "Palačinkara" in the region. In Ashkenazi Jewish cuisine, there is a similar dish known as the blintz. The Oxford English Dictionary derives the German and Slavic words from the Hungarians palacsinta, which it derives from the Romanian plăcintă, which comes in turn from classical Latin placenta ("small flat cake"), even though the Romanian plăcintă is more similar to a pie, and the crêpes are actually called clătită. During the Russian celebration of Maslenitsa (Russian Butter Week), one of the most popular foods are blini, or crêpes. Since they are made from butter, eggs, and milk, crêpes are allowed to be consumed during the celebration by the Orthodox church. There are endless combinations of the recipes and the execution of crêpes. White flour can be replaced with buckwheat flour and milk can be switched for kefir. Furthermore, different oils can be added or substituted. Blini are served stocked with a piece of butter and topped with caviar, cheese, meat, potatoes, mushrooms, honey, berry jam, or often a dollop of sour cream. The dish is supposed to represent the sun since the holiday is about the beginning of the spring.

*source


Hurry up, find the recipe below!

Prep: 5 min

Cook time: 15 min

Level: easy

Servings: 4 portions

Calories per serving: 316 kcal

Find the recipe & nutrition facts below :


Ingredients:

  • 1 3/4 cups all-purpose flour

  • 1 tbsp sugar (or any other sweetener of choice)

  • 1 tbsp cornstarch

  • 1 pinch of salt

  • 1 1/2 cups soy-milk (or any other plant milk)

  • 1 3/4 cups water (or more plant milk)

  • 2 tbsp vegetable oil (or melted coconut oil)

  • 1 dash of vanilla essence (optional)

Method:

Step 1: Preheat your pan on medium heat.

Step 2: In a bowl stir flour and cornstarch.

Step 3: Add in sugar, and salt, mix until well combined.

Step 4: Place milk, water, oil, and vanilla and mix it into the dry ingredients until well combined.

Step 5: Start cooking your pancakes - around 1 ladle of mixture = 1 perfectly thin crepe.

Step 6: Cook on medium heat around 1 minute each side.

Step 7: Garnish your pancakes with fresh fruit, chocolate, peanut butter, and vegan yogurt.

Find more interesting breakfast ideas




 

©2019 by Bohemian Veg. Proudly created with Wix.com