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- Makes ten 10-inch crepes
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After college I spent a year in France as a fille au pair, living with a French family, taking care of their children, and experiencing French culture. I learned a lot about French cooking, including how to make crepes. The key element is a very thin batter, which is similar to the Swedish version of large thin pancakes. Both are typically made with an egg-based batter. The version I make today with a combination of chickpea and tapioca flours is successful in both achieving the classic flavor and reasonable sturdiness. (They don’t break when you turn them!) During my time in France I purchased a crepe batter spreader, which is used to spread the batter around the pan, making an even crepe. This is easy to buy online, but if you don’t have one you can also pick up the pan and tilt it around after pouring on the batter.
For a special-occasion dessert or brunch, top crepes with vegan chocolate chips and fresh strawberry slices. For an everyday recipe, skip the chocolate and use whatever fruits you have on hand; berries, peach slices, banana, and kiwifruit also work well.
More Topping Ideas: For a savory vegan crepe, try topping with plant-based nut cheese, greens, and toasted walnuts or pecans, or use it as a burrito-style wrap. For kids, try rolling them up with plant-based yogurt and a little maple syrup, or slice a banana lengthwise, drizzle it with lemon juice, and roll it up in a crepe, like a “banana dog.” Leftover crepes also make great wraps for peanut butter and jelly or hummus and avocado. Inspire us with some of your creations in the comments below!
For more inspiration, check out these tasty ideas:
