I had a bunch of fun in the kitchen trying out different ways to make crêpes (i.e. thin, delicate pancakes, in the French style). Flapjacks (the thicker version, what Americans call pancakes) are super easy to veganise and they’ve been my go-to for years, but somehow I was always intimidated at the thought of trying vegan crêpes, since I’d always thought that eggs were an essential ingredient, and making it work without them would be near-impossible.
Servings: 8 crêpes
- 2 cups cake flour
- 3 cups plant milk
- 1 tsp vanilla essence
- 2 tbsp canola oil
- 1 tbsp syrup e.g. maple, agave, or golden syrup
Heat a non-stick pancake pan over medium-high heat, and lightly grease it if necessary.
Mix all the crêpe ingredients in a bowl (or blend in a blender, then transfer to a bowl).
When the pan is hot, pour enough batter in to thinly coat the bottom.
Cook for a couple of minutes, until the upper surface of the crêpe is dry.
Carefully peel it off with a pancake lifter, and flip it over.
Cook for another couple minutes.
Transfer to a plate, and repeat with the rest of the batter.
Serve with some cinnamon-sugar, lemon juice, choc-macadamia spread... whatever floats your boat!