Bryanna Clark Grogan: Hi! I’m Bryanna Clark Grogan and I’m on Everyday Dish. And, I’m going to show you how to make Vegan Crepes. I wanted to get a recipe that would mimic the flexibility of an egg crepe and this is the recipe I came up with.
All you need is a blender and a pan. First of all, we are going to turn the pan on, because it doesn’t take very long, so I’m going to turn it on to medium. And then we have some soya milk, add that to your blender, and we have some unbleached white flour or you can use wholly pastry flour, if you prefer, that works fine with that. And then, to give the egginess and flexibility of egg -- of the protein and eggs, we use some extra firm soaken Tofu, just scramble that in. Or you can use medium firm Tofu, if you prefer. And then, another ingredient that’s really important to this is either chick pea or soya flour, which gives a lovely golden color to the crepes, but it also adds certain amount of egginess. A little bit of sugar, just to boost the flavor, a little bit of salt, and some baking powder, just a tiny bit and you don’t normally use baking powder in crepes, but since we are not using eggs, you need a little bit of the evening power, and then the turmeric, just for color.
And then, I like to add a little bit of nutmeg, just for extra flavor, just a tiny scraping, and this works for both savory and sweet crepes. Here we go. Now this just takes a few seconds to mix up. Now it looks fine. Now this batter has the advantage of not having to rest for half an hour like an egg batter, so you can make the crepes right away. So you can see if our pan is hot enough, sprinkle a little water into the pan, if it dances, it’s ready.
I like to dip some rolled-up paper towel in a little oil and just grease the pan with that, so you have it enough to keep it from sticking, but not too greasy. And then, just pour your batter into the center, about a quarter of a cup in this pan. If you have a light pan that you can turn with your wrist, and that’s the traditional way to do it. I like to use the back of a spoon to just spread the batter out in widening circles. This is the way they East Indian crepes actually, so you can use the technique. Okay, and so just let it cook until its dry on the top, and then you can start loosening it on the bottom. If it doesn’t loosen easily, then don’t do and just stop and let it cook a little bit longer. You can use the bottom to turn the spatula upside down and loosen it around the edges and then just move it over; and it just has to cook for a few seconds. And then, you can either put it down flat or you can fold it in quarters, and put them on your plate. And, you just keep making them like that until your batter’s all gone. These are, its great to make a double recipe of these and just keep them in your freezer, because they make a wonderful dessert or a wonderful accompany entrée. You can fill these crepes with creamed vegetables of any sort, sautéed mushrooms, rather chewy; any kind of vegan meat substitutes, asparagus and vegetable mill sauce, is wonderful on crepes. And then, you can sprinkle a little bit of vegan cheese on the top and pop them in the oven, and you have wonderful entree accompany.
Here we go and we are almost done. They puff-up a little bit, and that usually means they are done on the other side. But you don’t yourself. Okay, that’s a last one and I’ll fold it, turn off the heat. So, you can make it out 11 to 13. Just made about 12 pancakes, and you can double the recipe and freeze them for a future use. That’s a very easy recipe; I hope you’ll try it. Thanks for joining us at Everyday Dish. Bye.
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