vegan crepes with tahini cream and date syrup
- Total Time: 30 minutes
- Yield: 12 to 15 crepes
Ingredients
- 1 1/4 cups flour (200g)
- 2 tablespoons sugar (25g)
- 1/4 teaspoon salt (1.5g)
- 1/4 teaspoon vanilla extract (1g)
- 3 tablespoons extra virgin olive oil (40g)
- 2 1/2 cups soy milk (590g)
- Neutral oil for coating the pan (canola, vegetable, etc.)
Serving inspiration:
Tahini cream: equal parts tahini and water (measured by volume, e.g., 1/4 cup of each), whisked together until smooth and creamy
Date molasses (or grape molasses or honey)
Bananas, sliced
Figs, sliced
Instructions
- Whisk together the flour, sugar, and salt in a medium mixing bowl.
- Add the vanilla, olive oil, and just 1 cup of the milk . Whisk together until it’s completely smooth.
- Add 1 cup more of the milk, and whisk together until well combined. Repeat with the final 1/2 cup.
- Place a non-stick skillet over medium to medium-high heat, and let it pre-heat for a couple minutes.
- Dip a paper towel in oil, and use tongs to swipe it across the pan, coating it evenly and lightly.
- Pour about 1/4 – 1/3 cup of batter (more or less, depending on the size of your pan) into the oiled pan, and quickly tilt the pan around to coat the surface evenly. Let it cook for about 2 minutes, then flip and cook for 30 more seconds.*
- Remove finished crepes to a plate, and continue cooking the rest of the batter. Serve immediately, or cover and refrigerate for a few days (reheat in the same pan for about 30 seconds on each side, or microwave briefly).
Notes
* These vegan crepes are more delicate than classic eggy crepes, so make sure they cook all the way through on the first side before you flip them. Also, the thicker you make them, the harder they are to flip without tearing (totally counterintuitive, but true). If you ever have trouble flipping crepes, make them smaller, so they’re easier to manage.
There are a couple different strategies for flipping crepes—using the pan itself to throw the crepe in the air doesn’t work as well with vegan crepes, because it’s difficult to get an even layer of oil on a nonstick pan (compared to butter). Using a cooking oil spray can help with this, but I generally avoid those. The best thing to do is make them on the small side, let them cook through, use a big spatula to gently peel them up, and carefully flip them over with the spatula.