I made crepes today. Vegan crepes. There’s totally such a thing.
I bet you didn’t know that. Maybe you did. Now you definitely do.
It is highly recommended you grab a pan and whip up a batch of these suckers. They’ll make you think you could live vegan for the rest of your days. And nights. And midnight snacks. And second helpings of midnight snacks.
And always and forever.
Looking for a fun, healthy breakfast to serve your fam for Valentines Day? Or any day for that matter? This recipe is insanely simple.
You’ve just got to make sure you know and follow a few rules.
Yes, there are rules.
Crepes are from France, you know. You didn’t expect French food to come unfinicky, did you?
Okay, for starters. You’re going to need a good nonstick pan. I tossed my nonstick pans a while back, then reinvested in the Beka Cookware, which I love. It’s ecologically responsible and wildly nonsticky. Totally worth the replacement cash, for shizzle.
Now that you’ve got a good pan, you’re going to place it on your stove and turn the heat down to low. Okay, maybe a notch above actual “low,” but you need it turned down. These crepes work best when they have time to sit and golden brown their bodies in your pn without risk of malinancy. It’s a fashion thing.
You know, French food.
I poured batter into my pan, then let it sit and cook until the top of the crepe was cooked through, as well. Then, I’d use a spatula to peel back the crepe and I’d would gently grab the edge, give it a quick flip to the other side, then cook until golden brown.
It took about 2 minutes per crepe, and once we got the hang of it, we were flipping those things on and off the grill like pros.
A topping of fresh blueberries.
A smattering of homemade Vanilla Berry Syrup, and a hot breakfast is on the table in about 15 minutes.
Oooh la la.
Zu are so gorgeousssss, my petit Fwench crepe makerrrr.
SUPERQUICK VEGAN CREPES
For the crepes:
1 cup Bisquick
1 ½-2 cups Silk soymilk (the refrigerated sort, not the one that sits on the shelf)
nonstick cooking spray
For the Syrup:
1 pint fresh or frozen blueberries, blackberries or a combo
½ cup pure maple syrup
1 tablespoon vanilla
Begin preheating a nonstick skillet over low heat (I turned mine stove to between a 3 and a 4 on the heat dial).
Place the Bisquick in a blender. Add 1 ½ cups of the soymilk. Blend until smooth. Add enough soymilk to make the mixture extremely runny.
Place all ingredients for the syrup in a small pot, heat over medium heat while you prepare your crepes.
Spray your heated skillet with nonstick cooking spray. Pour just enough crepe batter to cover a the middle portion of the skillet. Gently swirl the pan around to move the batter throughout the entire skillet. Allow the crepe to cook until the top part of the batter is set. To check, just gently touch the top portion of the crepe. If it’s slightly firm and no batter transfers to your finger, your crepe is ready to flip. To flip it, gently pry an edge up with a spatula or fork, quickly grab the crepe with your fingers, then flip it, landing the uncooked side down. Cook just a minute or so more, until the other side is lightly browned.
Top with Earth Balance spread and your homemade Vanilla-Berry syrup.
ALTERNATE RECIPE: If you’re aghast at the idea of using a prepackaged baking mix (and let’s be honest, we SHOULD be, because the less preservatives in our diet, the better), you can create your own with 1 cup of flour, 1 teaspoon of baking powder, a tablespoon of vegan sugar, and a pinch of salt