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Easy Vegan French Crêpes
THESE CRUELTY FREE CRÊPES HAVE BECOME A STAPLE IN OUR HOUSE !
Crêpes are a big part of my childhood and it was truly important for me to find those tastes again, while fitting with our vegan lifestyle. After a lot of different batches, I am proud to present a just as light, fluffy and tasty french crêpe, without any animal products !
Before Joaquin and I became vegan, we had a crêpe stall in a cultural market in Dublin. Every month, we were making enough dough to sell a few hundred crêpes and I wish we could have known that they can be just as delicious made with plant-based ingredients.
But better late then ever, here we are, deep into the vegan crêpe game and ready to rock your socks off.
I found this recipe on a delicious french blog Patate et cornichon, and tweaked it a tad to meet my great-grandmother's recipe.
I remember going to see my Mamie Poupousse for Mardi gras, sitting in her little kitchen as she fussed around, my sister next to me. Her apartment smelled of wood polish and orange peels.
Still to this day, every time I make crêpes, I think of her and get sent right back to that little kitchen, waiting patiently for my turn to flip the crêpe in the pan. You understand now, how important it is for me to get this recipe right..
FROM MY CHILDHOOD TO YOUR BELLY, HOPE YOU ENJOY THESE CRÊPES !
LOUISE HERE !
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I'm so happy that you stumbled on our little corner of the web.
I hope this space serves you in your journey to a more mindful and sustainable life !
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It took me all of ten minutes to make this recipe, including the five I spent making the homemade oat milk. It is incredibly easy and straight forward, and really allows you to make them extra thin. I love to serve them with a squeeze of lemon and some brown sugar and Joaquin likes to melt a square of chocolate straight in the pan. You can really go as decadent as you want here !
TO MAKE 10 CRÊPES :
2 tbsp of Maïzena or corn flour
650 ml of plant-based milk (I think oats works best here)
300g of flour
1 pinch of salt
1 tbsp of sunflower oil (or other tasteless oil)
1/2 orange skin grated thinly
50 g of cane sugar
Mix your dry ingredients in a bowl. Add in your milk slowly, mixing well until it is all incorporated. Add the oil and the grated orange peel. Let the dough set for ten to twenty minutes.
Heat up a flat pan, pouring a little of oil at the bottom if it's not a non-stick pan and removing the excess with a dish cloth. Pour a large spoon of dough in the pan and turn the pan around until it is covered. Let the crêpe cook until large air bubbles start to form under it. Lift the corners of your crêpe with a spatula and flip it around. It should get a little golden.
You can eat them warm as a treat or keep them for a healthy snack or breakfast with some fruits and nut butter !
I hope you enjoy them as much as we have.. Researching for the best recipe has never been so fun ! I think my husband wouldn't mind me researching some more !
Let us know what you think XX
I'M LOUISE
Thanks for giving this a read ! I'm a writer, photographer & self proclaimed environmental warrior, excited to share solutions, ideas and recipes to bring sustainability into our lives.
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