Tuesday, 24 October 2017

EASY VEGAN CREPES







Vegan Crepe with Lime Syrup and lime slices made with the Easy Vegan Crepes recipe and a non stick frying pan 


This MUST try Easy Vegan Crepes recipe is perfect for you if you like to add your favourite toppings to make your ultimate sweet or savoury dish. This 3 ingredient recipe produces crepes that are light in texture,easy to eat ,easily adaptable and all you need to make delicious vegan crepes or vegan pancakes. 

It is the same recipe which I have used for years but without the egg and the milk has been replaced with water or plant milk.  I also have a video for this recipe below and I also have an adapted version of this recipe for those who want use plain or all purpose flour scroll down for more. 



   
                                            Easy vegan crepes


Shrove Turesday also know as Pancake Day is one of my favourite days of the year. Luckily I am not alone as six weeks before Easter Christians celebrate the beginning of Lent with Ash Wednesday. Yet it is Shrove Tuesday that steals the show in the UK. 

Pancakes which are wide, flat and similar or identical to crepes are traditionally made on Shrove Tuesday or they are bought from the supermarket. 

My mum would make pancakes every year to celebrate. When I learnt how to make pancakes myself, I took over from her and carried on the tradition. When I went vegan I adapted the recipe to make it vegan.

Traditional pancakes 

Lemon and sugar pancakes are the traditional favourite but thanks to pancake restaurants such as My Old Dutch and Crepe Affaire

There are many other options available and all dietary requirements can be met. Due to the increase amount of dairy free, egg free and gluten free options which are readily available. Especially during the lead up to Pancake Day.


My Old Dutch Vegan Pancake with banana,peanuts,icing sugar and maple syrup. This is on the non vegan menu I adapted it to make it vegan.



Crepe Affaire Vegan BBQ Chicken 


 Therefore this recipe is a good base that can be adapted by adding additional toppings and ingredients. 

I usually use a Tefal pan normally my favourite one than I have used for 6 years (maybe longer). Probably because I learnt to cook my first perfect pancake with a Tefal pan 10 years ago. So I will always use and recommend them but any good non stick frying pan can be used as an alternative. 

I also prefer to use a medium-large bowl Pyrex bowls are my favourite they come in various sizes and last forever. I will do a post on kitchen essentials in the future so you can see what I mean.

Alongside a whisk,I prefer to not use an electric whisk as I find it quite therapeutic don’t (judge me) but I always use one if I’m in a hurry. 

Self raising flour and water are my preferred ingredients to make my pancakes as they are my kitchen staples.

I do enjoy making pancakes and I do eat them throughout the year. Yet I probably eat the most pancakes/crepes around February - March. As they are quite light in texture they keep me full without making me feel bloated and are great eat as a homemade dish in winter.

3 INGREDIENT CREPES / PANCAKES RECIPE  (makes 6 pancakes or double to make 12 pancakes)

1 cup of self raising (cake) flour 
1 cup of water* 
A pinch of salt
or 1/2 - 1 tbsp of granulated sugar  (add as much you want)



METHOD : 

1.  Place all of the ingredients into a bowl and use a whisk to make a smooth liquid batter.  
2.  Preheat your hob to a medium heat and place a non stick frying pan on it for at least 2 minutes or set your hob to a high heat and turn it down to a medium heat during step 3 
3.  Then use a ladle to scoop the mixture onto the middle of the frying pan, distribute the mixture around the pan to form a circle shape.  Cook for 30 seconds - 1 minute, flip over with a spatula then cook the other side for no more than 30 seconds.  
4.  Stack the pancakes on to a plate, when a new pancake is cooked place it at the bottom or the middle of the stack. Keep the pancakes covered at all times with a towel or cling film (plastic wrap) to keep the pancakes soft and warm.  
5.  Within 10 minutes the pancakes should have softened (especially if they were slightly over cooked).  Leave the finished pancake stack to rest for 10 minutes before eating them.  6.  Enjoy you pancakes with a sweet or savoury topping of your choice.
7.  The pancakes will last for 3 days in the fridge.  Alternatively just wrap them individually with baking / parchment paper and place in the a freezable bag in the freezer for a month or so.

OR IF YOU DON'T HAVE SELF RAISING FLOUR TRY OUT THE RECIPE BELOW THEN USE THE ABOVE METHOD TO MAKE YOUR CREPES.


4 INGREDIENT CREPES /PANCAKE RECIPE  (makes 12 pancakes)

2 cups plain or all purpose flour 
2 cups of water or 2 cups plant milk (soya,almond etc) + 1/2 of water 
1-2 tbsp of Maple syrup
1 tsp of baking powder 
or
1/2 tsp of bicarbonate of soda (baking soda)
METHOD : THE SAME AS THE INGREDIENT RECIPE ABOVE 


---------------------------------------------------------------------------------

NOTES:
  1. THE SECRET IS TO USE EQUAL MEASUREMENTS OF WATER AND FLOUR. NO OTHER INGREDIENT IS NEED TO BIND THE MIXTURE TOGETHER. 
  2. BE WARNED IF YOU LEAVE THE PANCAKE STACK TO REST FOR LONGER THEY WILL STICK TOGETHER SO BE AS CAREFUL AS POSSIBLE.
  3. IF YOU WANT TO USE OIL ONLY USE 1 TBP,THIS WILL ALLOW TO MAKE A WHOLE BATCH OF PANCAKES WITHOUT LETTING THE OIL BURN AND ENDING UP WITH BURN PANCAKES.








Thank you for reading I hope you enjoyed this post. Do you you like crepes/pancakes? Do you celebrate Pancake day? If so let me know in the comments 

Bee

X

If you would like more,connect with me below: 

No comments:

Post a comment

10 WAYS TO EAT VEGAN IN LONDON

10 ways to eat Vegan in London I have listed 10 ways to eat vegan in London! Plantbased food is high in demand and Londo...