Thin, light, and spongey whole grain crepes made to fill with fresh fruit, maple syrup, sautéed cinnamon apples, powdered sugar, nut butter, chocolate, hazelnut spread, veggies, plant-based cheese, whipped cream, and more! You're only limited by your imagination!
non-stick skillet, dosa pan, crepe pan, or crepe maker
Ingredients
1cupwhite wheat flour*
1Tbspcornstarch
½tspbaking powderoptional
¼teaspoonsaltoptional
1¾-2cupsplant milk
½cupapplesauce
1Tbspfresh lemon juice
1tspvanilla or almond extractuse only for sweet crepes
Sweet or savory fillings such as fresh fruitpowdered sugar, nut butter, chocolate, chocolate hazelnut spread, veggies, plant-based cheese, whipped cream, etc.
Instructions
Whisk together all of the dry ingredients and then pour in the wet ingredients. Whisk together until smooth. Add in a splash of milk, if needed, to achieve a thin smooth consistency.
Cover and chill the batter in the refrigerator for at least one hour or up to four days. When ready to make crepes, take the batter out of the refrigerator.
Heat a non-stick pan, skillet, or crepe maker over medium heat for 4-5 minutes. Lightly spray or spread a small amount of avocado oil** or vegan butter in the pan, if needed or desired. If you have a nonstick crepe pan or skillet, you may not need any oil at all. Wipe off any excess oil with a paper towel.
Depending on the size of your pan, pour ¼ - ½ cup of the crepe batter into the skillet and quickly spread the batter with a crepe spreader tool or pick up the pan to swirl the batter evenly on the surface of the pan. You’ll need less batter for a smaller pan and more for a larger pan. (I use a ⅓ cup measuring cup, which makes 10 crepes)
Once the surface of the batter appears fully dry (2-3 minutes) and the edges begin to peel upward (see photo in tutorial in blog post), use a long spatula to slide under the crepe and flip it over to cook the other side for another minute or so. If it’s messy or doesn’t release, it either needs to cook a little longer or you need a little oil to help it release better. It should remain in tact and flip easily. (Try cooking a little longer if it doesn’t release easily.)
Carefully remove the crepe and stack on a large plate lined with paper towels. This well help prevent the crepes from getting soggy from condensation, while keeping the crepes warm and soft.
To serve, place a crepe on a plate and fill with your desired fillings. Roll up or fold into quarters.
Notes
* I like using white whole wheat flour, but you can use whole wheat flour or whole wheat pastry flour. For a lighter texture, use unbleached all-purpose flour. To make gluten-free crepes, use a gluten-free baking flour blend like King Arthur or Cup-4-Cup.** If you have a good non-stick skillet, you may not need any oil at all. My skillet is awesome, but a quick spray of avocado oil ensures quick and easy release. Simply wipe off excess with a paper towel.