Crepes are one of my favorite delicacies and that is why I can still remember how thrilled I was the first time that I made vegan crepes, since I thought that eggs and dairy would be essential for some reason. In fact those were Lenten crepes since my sister, who had decided to commit to fasting in the Lent, was wondering whether we could make a Lenten version as, along with waffles, crepes are the kind of food she subconsciously believes that is offered daily to the moral people in heaven. So, in my student kitchen (well, not much different from my current one), we actually made our first vegan crepes with soy milk and caramelized bananas. And although the bananas turned out slightly bitter as I slightly… overcooked the caramel, crepes were simply delicious, with a light taste and an airy texture.
Making crepes at home is amazing, as I found out that, after practicing a bit, I make my vegan crepes easily and quickly every time we want to enjoy some. One of the best ways to enjoy them is for breakfast, filled with fruits, our favorite nut butter and a little syrup, or as an appetizer with a delicious, melty, salty stuffing with mushrooms or sauteed vegetables or finally as a dessert, garnished with whatever we may desire.
What I like most is to have my crepes in the morning, especially the days I’m more relaxed and don’t have to hurry up for work. So yesterday, although it was Sunday, I woke up early and as we had decided to spend the day at home, I found that it was the ideal occasion to make some crepes for our breakfast. Firstly I made a nice latte with homemade almond milk while listening to one of my favorite playlists, to fill the atmosphere with beautiful scents and sounds and before even realizing it, the crepes were ready.
Since we are two, I made half a batch, which is five medium sized crepes (two for each of us and the fifth for Petra).
(for 10 medium-sized crepes, about 18 cm diameter)
- 2 cups (480 ml) non-dairy milk
- 1/4 cup (60 ml) orange juice
- 3/4 tsp salt
- 2 tsp heaped brown sugar
- 2 cups (300 g) all purpose flour
for the stuffing
- 1 batch chocolate cream or carobella
- 5 ripe bananas
1/2 cup grated walnuts for sprinkling
1. In a bowl pour the milk, the juice, salt and sugar. Slowly add the flour and stir constantly with a hand mixer or blender. Allow to rest for at least one hour.
2. Brush or spray a non-stick frying pan with a little olive oil and put it over medium-high heat. Pour the batter onto the pan, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
4. Spread 3-4 teaspoons chocolate cream or carobella on each crepe, add half a banana into slices, roll and sprinkle with walnuts. Enjoy!
Note: For the chocolate sauce, with which I topped our crepes, I mixed 3 tablespoons of chocolate cream with 1 tablespoon of agave syrup to get a more liquid consistency.