BASIC BUCKWHEAT CREPES- VEGAN AND GLUTEN-FREE
Posting as a recipe that is vegan and gluten-free. A recipe from "The Ultimate Book of Vegan Cooking" This recipe uses soy milk- but you can use regular milk if not vegan or dairy-free. Crepes can be used for savory or sweet toppings/fillings. Serves 4- makes 8 crepes. Buckwheat is gluten-free and not actually wheat....higher in protein than most gf flours and a good source of amino acids
Provided by Jubes
Categories Breakfast
Time 45m
Yield 8 crepes, 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the buckwheat flour, rice flour, arrowroot/tapioca and a pinch of salt on a bowl. Make a 'well' in the centre of the flour.
- Add the coconut oil and a little of the milk, beating well with a wooden spoon.
- Gradually beat in the remaining milk, drawing the flour in from the sides to make a smooth batter.
- Heat a little oil in an 18cm/7 inch non-stick frying pan. Pour in just enough batter to coat the base of the pan thinly. Swirl the pan to spread the mixture thinly across the base of the pan.
- Cook until golden brown, flip and cook the other side.
- Place cooked crepes onto a plate and using baking paper between cooked crepes to stop them from sticking together.
VEGAN BUTTERNUT SQUASH THAI CURRY CREPES WITH COCONUT-GINGER-PEA
Make and share this Vegan Butternut Squash Thai Curry Crepes With Coconut-Ginger-Pea recipe from Food.com.
Provided by Vegan Courtney
Categories Grains
Time 1h30m
Yield 12 crepes, 3-4 serving(s)
Number Of Ingredients 20
Steps:
- First, we get the crepes started.
- In a bowl, whisk together the flours and the salt. Add the oil and water and mix together.
- Pour this into the blender and blend until thoroughly combined. Let the batter sit for at least 20 minutes.
- While the batter is sitting, we make the filling.
- In a sauce pan, bring the coconut milk to a boil. Let it do its thing until it smells very coconutty, about 3 minutes.
- Add the curry paste and stir constantly for 1-2 minutes.
- Add the water, butternut squash, basil, salt, and sugar and bring back to a boil. Turn down to a gentle boil and cook for 10 minutes.
- Add the red pepper and cook for 10 minutes more. The squash should be a bit mushy at this point. The curry will have turned golden. Remove from heat and set aside.
- Back to the crepes!
- Heat a 6-7 inch crepe pan (a small nonstick pan is perfect for this) over medium heat and oil with a paper towel dipped in olive oil.
- Pour 1/4 cup of batter into the pan and swirl to coat pan. Cook until large bubbles begin to rise in the middle (less than a minute). Use a spatula to ease the crepe off the pan, flip, and cook for about 30 seconds more. Flip onto a plate.
- Oil the pan and repeat until the batter is gone (makes 12+ crepes for us). You'll get the hang of it.
- Onto the sauce:.
- Combine the sauce ingredients in a pot over high heat. Whisk together with a fork or whisk until just warmed.
- Now, fill the crepes with 2-3 spoonfuls of the filling. Sprinkle on coconut flakes and roll up the crepe. Get 2-3 on a plate, then spoon 2-3 tablespoons of sauce over them. Sprinkle on crushed peanuts and coconut flakes. Arrange the basil leaves and hearts however you desire.
- Voila! Butternut squash Thai curry crepes with coconut-ginger-peanut sauce. Enjoy!
Nutrition Facts : Calories 1305.5, Fat 55.8, SaturatedFat 34.5, Sodium 1731.8, Carbohydrate 188.4, Fiber 14.4, Sugar 103.8, Protein 23.2
VEGAN CREPES
Two cups almond milk may be used in place of soy milk.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Yield Makes about 16
Number Of Ingredients 6
Steps:
- Combine milk, flour, oil, sugar, baking powder, and salt in a blender; process until smooth and combined. Refrigerate until cool and thickened slightly, at least 30 minutes and up to 1 day.
- Heat a 10-inch nonstick skillet (pan should measure 8-inches across the bottom) over medium, and brush with oil. Pour a scant 1/4 cup batter into pan, turning and tilting skillet to coat bottom evenly. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and edges lift from pan, 1 to 2 minutes. (If batter is too thick and does not spread evenly to edges of pan, whisk in more milk, 1 tablespoon at a time, to reach desired consistency.)
- Slip a spatula under crepe, and gently flip in one swift gesture. (Use the spatula to unfold or rearrange crepe, as needed.) Cook until bottom is firm and golden brown in spots and edges are crisp, 30 to 45 seconds. Transfer to a plate, and cover. Repeat with remaining batter, brushing pan lightly with oil every 2 or 3 crepes, or as needed. Stack crepes and keep covered to keep them tender and pliable.
4-INGREDIENT VEGAN CREPES
Delicious vegan crepes that taste just as light and fluffy as traditional crepes.
Provided by MissVickers
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 12m
Yield 5
Number Of Ingredients 4
Steps:
- Layer soy milk, flour, oats, and maple syrup in a blender. Blend on medium speed for 2 minutes. Pour batter into a bowl or 4-cup measuring cup. Thin with more soy milk if needed.
- Heat a crepe pan or nonstick skillet over medium heat. Pour in 2 to 3 tablespoons of batter and tilt skillet in a circular motion to coat the bottom. Cook until edges start to curl up, 4 to 5 minutes. Flip and cook until second side is set, 3 to 4 minutes.
Nutrition Facts : Calories 202.2 calories, Carbohydrate 37.3 g, Fat 2.6 g, Fiber 2.7 g, Protein 7.1 g, SaturatedFat 0.4 g, Sodium 39 mg, Sugar 5.5 g
VEGAN CREPES
This is the first recipe for crepes that I have ever been able to make right. I was psyched that I didn't have to use egg replacer because it is such a pain in the neck. So here you vegans go and enjoy but don't eat too many too fast like I did cause now I have a belly ache!!!! For a twist, replace the maple syrup with hazelnut syrup, or any other flavor you like. If you want to throw some semi-sweet chocolate chips on the top and fold the crepe up over them, they melt and get all gushy on the inside. Makes about 16 crepes with a 6-inch diameter.
Provided by Siri
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 2h25m
Yield 4
Number Of Ingredients 7
Steps:
- In a large mixing bowl, blend soy milk, water, 1/4 cup margarine, sugar, syrup, flour, and salt. Cover and chill the mixture for 2 hours.
- Lightly grease a 5 to 6 inch skillet with some soy margarine. Heat the skillet until hot. Pour approximately 3 tablespoons batter into the skillet. Swirl to make the batter cover the skillet's bottom. Cook until golden, flip and cook on opposite side.
Nutrition Facts : Calories 268.3 calories, Carbohydrate 35.6 g, Fat 12.1 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 2.4 g, Sodium 295.4 mg, Sugar 10.2 g
EASY VEGAN CREPES
Practice your flip and try our easy vegan crepe recipe. These super simple vegan pancakes use a few basic swaps to create a stack of sweet or savoury crepes
Provided by Caroline Hire - Food writer
Categories Main course
Time 30m
Yield Makes 6 small pancakes
Number Of Ingredients 5
Steps:
- Put the flour in a bowl and make a well in the centre. Pour in the Orgran egg replacer and a quarter of the milk.
- Use an electric whisk to thoroughly combine the mixture, then beat in another quarter of the milk. Once lump free, mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.
- Heat a small non-stick frying pan with a splash of oil. When hot pour a small amount of the mixture into the pan and swirl around to coat the base - you want a thin layer.
- Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more oil to the frying pan as necessary.
- Serve with an orange wedge and a drizzle of agave syrup or filling of your choice. This mixture keeps for a few days if you store it covered in the fridge. Give it a good whisk before using.
Nutrition Facts : Calories 108 calories, Fat 3 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 16.2 grams carbohydrates, Sugar 0.7 grams sugar, Fiber 0.2 grams fiber, Protein 3.6 grams protein
VEGAN CREPES
Somehow, in spite of the fact that they lack the two primary components of real crepes, these vegan crepes are absolutely delicious, and taste like the real thing! This recipe came from allrecipes.com. Prep time includes resting time.
Provided by pollen
Categories Breakfast
Time 2h20m
Yield 16 crepes (6" diameter)
Number Of Ingredients 7
Steps:
- In a large mixing bowl, blend soy milk, water, margarine, sugar, syrup, flour, and salt.
- Cover and chill the mixture for 2 hours.
- Heat a 5-6" skillet over medium heat and lightly grease it.
- Pour approximately 3 tablespoons batter into the skillet.
- Swirl to make the batter cover the skillet's bottom.
- (You may have to thin the batter out with a bit of water if it doesn't spread out easily).
- Cook until golden, flip and cook on opposite side.
- (The crepes are very delicate and a bit hard to flip.. one option if you have trouble with this is to spread them out really thinly and not flip them at all).
Nutrition Facts : Calories 51.7, Fat 1.6, SaturatedFat 0.3, Sodium 57.5, Carbohydrate 8.1, Fiber 0.3, Sugar 1.8, Protein 1.1
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