Wednesday, September 29, 2010

Crepe Me, My Friend....

Ah, crepes, that little french pancake that is sheer nirvana.  I always thought that the key ingredient to crepes was the egg.  I always assumed that was what gave it the thin, pliable consistency.  I assumed that in becoming a vegan, my crepe days were long over.  I am so happy to report that I was wrong!  This past Sunday I perused, and found a nifty little recipe, which I of course then changed a smidge, and made for brunch.  Despite being egg free, they turned out awesome!  I couldn't have been happier.  Ok, so thats not entirely true.  I consistenly brown one side more than the other, as seen here:

I need to turn them quicker, but they tend to stick to my pan a little, which is beyond annoying.  But I can't complain, they are vegan, and taste IDENTICAL to the real deal.  Amazing!

Now the thing I love about crepes in general is the toppings.  You can put anything you want in a crepe (among things that are edible, though who am I to judge?), sweet or savory and the result is scrumptious.  This particular day we had the following options:

Blackberry topping and whipped soy cream
Peanut Butter and Jelly
Tomato sauce and veggie shreds

It was our very own breakfast buffet, and I really think that is how Sunday breakfasts should be eaten.  Preferable in one's pajama's, and around noon-ish. ;)

They were really great, even my husband thought so, and he is very critical of vegan food.  If I make it and he likes it, I know it's a winner.

So heres the recipe:

    1 cup unbleached flour
    1 1/2 cups soy or almond milk
    3 teaspoon Ener-G Egg Replacer mixed with 4 tablespoon water
    2 tablespoon vegetable oil
    dash of vanilla
    2 teaspoons of organic sugar

Mix the egg replacer with the water till there are no lumps, then mix in the rest of the ingredients.  Ladle out batter with a big, deep spoon, and tilt your pan so it is very thin, and covers the whole pan.  When it looks like it's bubbling underneath, flip it with a spatula.  This takes some practice, because the thin-ness of them makes flipping difficult, but the thin-ness is also their best attribute, so give it a chance.  Then simply fill with your toppings of choice.  Finished product?

Glorious, ain't it folks?  Happy eating!


  1. They ARE glorious! You make me miss vegan food! Keep on posting!

  2. I bought the soy whip, before I went 80/20 Raw. I swear it taste like butter flavored popcorn Jelly beans. I had to keep it away from my kids because they were like "creamed Jelly BEANS!!!!", and they are teenagers. LOL

  3. LOL, it IS addicting. My dog is obsessed with it! The second I pull it out the firdge she starts dancing. So cute!