Sugar-free vegan crepes

Sugar-free vegan crepes

Many variations are possible.
For a “sweet” version:
  •     some essential oils in the batter (orange, lemon, …)
  •     vanilla
  •     orange blossom
  •     rum
  •     …
For a “salty” version:
  •     Provençal herbs
  •     spices
  •     tomato paste concentrate (for a colourful effect of the paste)
  •     rum
  •     …
Preparation : 5 min | Cooking : 10 min | Total time : 15 minutes

For about 6 crepes :

  •     150g of flour
  •     150ml of vegetable milk
  •     150ml sparkling water
  •     1 tbsp powdered cinnamon
  •     1 pinch of salt
  •     optional: 1-2 tbsp sugar
Cooking method
1. Mix all the ingredients together until smooth.

2. Let the batter rest for at least 10 minutes.

3/ Heat a crepe pan and oil it with a brush of olive oil.

4/ If the batter seems too thick, add a little vegetable milk.

5/ Take a ladle of batter then cover the bottom of the crepe pan finely.

6/ When the edges come off and the top seems cooked, gently turn it over.

7/ The pancake is cooked when it is a little golden.

8/ Repeat the operation until the batter is empty.

For this recipe, I made a small apple compote (x3 cut into pieces) with a little cinnamon and a tablespoon of maple syrup. Easy to make and much healthier, especially if you avoid jam or spread

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