We strive to eat as much plant-based food as possible in our family and we make choices to limit animal based food products. This became more intensified when we figured out that our daughter had a fairly strong sensitivity to most types of dairy. So over the last few years I’ve been working on making some of her favorite foods more plant based.
Her #1 favorite breakfast food, other than Eggs Benny, is Crepes.
My mom taught me to make crepes when I was a young teenager and I’ve made thousands of them so playing with the recipe was simple for me, but it took some doing to get it right. To make a good crepe is to understand the relationship that the dry mixture has with has with the wet and how the gluten is going to react. If you thin the recipe then you can cut the time you must relax the finished recipe before you can cook the crepes. This is a trial and error thing. After a few hundred you’ll get the hang of it however to help you make a good crepe right away I reccomend letting your batter rest for a few hours before you cook them.
This crepe recipe is still based on eggs, and I have played around with Chia as a substitute and it’s not that bad, just not as good as eggs. Eggs are the one major animal based product that we struggle with to replace so we aim to make our best choice on where they come from.
Here is a quick visual of the process below. My son loves to make the batter, and add the lemon and sugar to the cooked crepe.
Recipe – This recipe is very versatile so I use volume instead of weight :
- 1 Cup of Flour
- 1 tsp Sugar
- 1/2 tsp Salt
- 2 Lg Eggs
- 1 Cup Home Pressed Almond Mylk (or store bought but once you make it at home it’s nearly impossible to go back)
- 1/2 Cup Filtered water
- 1 tbsp Melted Coconut Oil
- Mix all dry ingredients together in a medium bowl and set aside
- In a new bowl, beat eggs very well
- Add Mylk and combine
- Add water and combine very well
- Add wet to the dry mixture very slowly adding only about 1/2 the mixture. The mixture should become a paste. Thin with a bit more wet if the flour lumps do not blend. If you do this step too quickly you will get a lumpy texture that will be very hard to blend unless you use a blender.
- Once you have a thinned, non lumpy mixture, add the remainder of the wet and combine well.
- Add melted oil and mix to just combine
How to cook:
- Cooking crepes takes some practice, there is no way around that however the type of pan and your batter will make all the difference.
- The batter should be fairly thin. Too thick and it will be more pancake like, however too thin and it will be very hard to flip without breaking. It should have the consistency of egg nog, or a melted milkshake.
- Use a very well seasoned Carbon Steel pan or a really high quality aluminum based stainless steel pan. We DO NOT reccomend non-stick coated cookware. Why? read this.
- Get your pan hot, like just about smoking hot. You want to cook a crepe quickly. I cook mine for 30 to 40 seconds on one side and 15 to 20 seconds on the other. Just browned but nice and soft in the center.
- Use about a pea sized amount of Coconut Oil to grease the surface
- Pour about 3oz of batter in a 10″ pan and, pick the pan off the element and quickly roll the batter around the pan to over the surface
- After 20 seconds, and the center of the crepe is still cooking, start working the sides on the crepe to prepare your flip.
- As soon as you see a full cook through of the crepe slide your spatula under the center, almost all the way across your pan and flip quickly
- If your heat is high, but not too high, and the pan is thick with either a good quailty stainless interior or well seasoned iron, your crepe will not stick.
- Cook the other side and remove from the pan
What to put on the crepe?
My kids love lemon and sugar but you can go in whatever way you want with a crepe. There are no limitations! Savory and sweet, they’re great for breakfast, lunch, dinner or just a snack.
I hope you enjoy these as much as we do. Questions or comments. Contact me on IG @jed.grieve