Tuesday, March 17, 2015

Crepes - Regular and Gluten-Free and Vegan


Regular Crepes 
Photography: Jenny 


Vegan and Gluten-Free Crepes
Photography by Jenny

I made 150 crepes in the past two weeks! Both recipes are equally tasty and go well with chocolate sauce, butter, syrup, nutella, cheese and jam, strawberries or cream. For a school event, I made 80 crepes in order to suit our guest's dietary needs. I never knew that flax seed could work as an egg substitute. I would say that the regular crepe recipe does taste a little better, but surprisingly, the vegan and gluten-free ones taste very similar. 

 Whenever I make crepes, I usually just cook them. I don't measure the ingredients or use a recipe. Feel free to adjust the ingredients to your preference and liking. Water is a great substitute for milk if you are trying to cut back on calories. 

Regular Crepes
Ingredients:
  • 1 1/4 cups of flour 
  • Lots of liquid to make it a runny batter either use milk or water 
  • 1 egg 
  • 1 teaspoon of vanilla  
  • 1-2 tablespoon of sugar  -brown or white 
  • Salt
  • Butter for frying
Directions: 
  • Beat egg, vanilla, sugar and milk or water together 
  • Add the flour and salt
  • Heat up a skillet with butter 
  • Add about 1/4 cup of batter to the skillet or fry pan and swirl the batter around till you get a nice thin layer
  • Cook until you see bubbles appear on the top of the crepe 
  • Flip 
  • Cook for another 45 seconds

Vegan and Gluten-Free Crepes 
Ingredients:
  • 2 tablespoons of flax seed 
  • 1 cup of water
  • 1 cup of oat flour 
  • 1 cup of brown-rice flour 
  • 1-2 tablespoons of sugar- brown or white
  • Extra water 
  • 1 teaspoon of vanilla 
  • Coconut Oil for frying
Directions:
  • Add 2 tablespoons of flax seed to 1 cup of water and cover with plastic wrap for about 30 minutes in the refrigerator. This will be your egg mixture. 
  • Add the sugar and both flours into the egg mixture and mix/beat until it is all smooth. 
  • Add the vanilla 
  • If batter is too thick, add more water. If batter is too runny, add more flour.
  • Heat up a skillet or fry pan with some coconut oil
  • Add about 1/4 cup of batter to the skillet or fry pan and swirl the batter around till you get a nice thin layer
  • Cook until you see bubbles appear on the top of the crepe. 
  • Flip
  • Cook for another 45 seconds