Vegan Crêpes Recipe (Readers' Favorite) | Aline Made (2024)

FAQs

What is the secret to great crepes? ›

Resting the batter allows the flour to fully absorb the liquid and gives the gluten a chance to relax. While it's not the end of the world if you skip this step, it is the secret to the most delicate, melt-in-your-mouth crepes. Let the batter stand at room temperature for 30 minutes, or refrigerate for up to two days.

Joanna Gaines's Crêpes

In a blender, combine the flour, eggs, milk, 1/2 cup water, the sugar, vanilla, salt, and butter and pulse to combine for about 1 minute. Let the batter sit in the fridge to rest for at least 20 minutes or overnight. Heat a dry nonstick medium skillet over medium heat for about 3 minutes.

The thinner the crepe, the better the texture. Cook for 1–2 minutes, then flip as soon as the bottom is set. Don't wait too long to flip crepes or else they will taste rubbery. Cook the other side for 30 seconds until set.

French crepes were very popular because they were cheap to make and did not use many raw ingredients. Poor families could use leftover buckwheat porridge to make buckwheat crepes and minimize food waste. Nowadays, crepe restaurants, or "crêperies," are a common fixture in many French and European cities.

According to the traditional recipe of crepes, buckwheat flour, which is healthy and gluten-free, is used to make them. Because they are thin, they have fewer calories, fat, and sugar. If you are looking for protein-rich food, fill them with Greek yogurt or nut butter.

Buckwheat is a seed that can be used in a similar way to wheat. In French, buckwheat is translated as either “blé noir” (“black wheat”, though it isn't wheat) or “sarrasin”. The flour produced from buckwheat is the base ingredient in savoury crêpes; it's the reason why my crêpe in the French crêperie had a dark colour.

Made by hand - Every part of our cake is made by hand. We make each one of those crêpe layers individually in our crêpe pans and layer them one by one, each separated with a brush of pastry cream.

Why is my crepe tearing/breaking apart? There are a few reasons your crepe might be falling apart or tearing when you roll or fold it. It could be that you added too much liquid, or too much of the wrong kind of liquid (skim milk, dairy free milk instead of whole milk).

Flour: Be sure to use whole wheat pastry flour or cake flour instead of traditional whole wheat flour or all-purpose cake flour. The pastry flour has less density, making a lighter crepe. Seltzer Water: Club soda may be substituted for seltzer water.

Is butter or oil better for crepes? ›

Melted butter or vegetable oil in my crepes? I choose melted butter most of the time as it gives a much better flavor to your crepes and make them lighter in texture as well.

Cassava flour's soft, starchy consistency and mild flavor mimics wheat flour. If you don't have cassava flour, try sweet rice flour (for a non-paleo option), a smaller amount of coconut flour, or a GF or Paleo all-purpose blend. Tapioca flour makes the crepes tender and pliable. You could also try arrowroot.

Water: Water helps thin the batter. Salt: A pinch of salt enhances the overall flavor. Butter: Butter lends richness and moisture to the crêpes.

There are a few reasons your crepe might be falling apart or tearing when you roll or fold it. It could be that you added too much liquid, or too much of the wrong kind of liquid (skim milk, dairy free milk instead of whole milk).

Traditionally, crêpes are folded or shaped according to the recipe directions. However, there are many recipes that would work well with different types of folds. Crêpes are also very versatile. Once you have the basic crêpe recipe down, you can use whatever ingredients and folds you like.