Updated: Mar 5
These crepes are super easy to make. I actually like making crepes way better than pancakes for some reason. What I love most about them is the thin-ness of them and their texture. It’s just the right amount of chewiness and just jiggly enough if you tap it with your fork, which makes it so fun to see and eat.
Make sure you have a non-stick pan or skillet for this or you will lose your mind with frustration.
Prep time: 10 minutes
Cook Time: 10 minutes
Total time: 20-25 minutes
Yields: 4 crepes
1/2 cup flour
1 tbsp melted coconut oil (I used deorderized)
3/4 cup almond or plant milk
3/4 tbsp vegan sugar
1/8 tsp salt
1/2 - 3/4 tbsp corn starch
1 - 1 1/2 tbsp unsweetened apple sauce (will give a hint of bitter sour apple taste. Sub with 1/16 tsp apple cider vinegar if you don’t have apple sauce) TOPPINGS ~ choose the ones you like. :)
Maple syrup - for topping
Powdered sugar - for topping
Berries of choice
Chocolate sauce or vegan nutella
Mix dry ingredients
Add in wet ingredients and mix . Mixture should not be thick like pancake batter. Should be more runny to spread easily. Just add tiny amounts of liquids to thin it out if necessary.
Warm an oiled pan for several minutes on medium heat.
Pour in 1/3 cup batter (fill it slighly below the rim so you have enough to make 4 even crepes or the last one might be a little bit smaller). Cook several minutes or until it’s bubbly and dry enough on top to flip.
Flip and cook the other side for about 15 seconds. It will cook fast so don’t walk away. Aim for golden brown color.
Serving suggestions: top with maple and sprinkle with powdered sugar. Serve with fruits, jam, whipped cream, or chocolate spread. You can even roll it up with fruits and nutella inside like a burrito. Play around and have fun. Bon appetite!
Watch this 36 second video for the steps
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