Crepes make great desserts, but they also make wonderful savory dishes.
Finding a vegan crepe recipe seems to have garnered quite a bit of headache as I've read many recipes where the authors try valiantly to create a vegan crepe.
Honestly I don't understand all the fuss.
As a Hungarian, crepes were a dessert staple at our home, made with the eggs that most crepes call for. However, having been around a few crepes in my lifetime, the crepes I made for this meal were just as thin, as light, as tender as any made with eggs - and much simpler. You really only need flour and water. I used whole wheat pastry flour for these.
When making your crepe just keep your pan medium-hot but not burning hot and tilt the pan as you pour in the batter to get the thinnest possible crepe. I used a well-seasoned cast iron pan and had no difficulty. I brushed on a very thin layer of oil to keep them from sticking and when the edges were dry and curled up, flipped it.
I stuffed these with sauteed shiitaki and Brussels sprouts and baked them with a bechamel sauce.
I then finished them by topping them with sauteed red cabbage.
The CSA box got quite a workout and the crepes were delectable.
Cost Breakdown
flour: $1
vegan milk: $1
Brussels sprouts, garlic, onion: $3
cabbage: $2
shiitaki: $4
Total to make 10 crepes:
$11.00
Eggs aren't necessary? That's great to know. These came out pretty thin from the looks of it.
ReplyDeleteI love the veggies going on in these, my fav's!! In fact, coincidently I just made a (vegan) Gingered Millet w shitake and cabbage among othher things.
ReplyDeleteWhat about the flax egg thing? Do you think these crepes would benefit from that or are they perfect without it? I wonder if Millet or Quinoa flour would work, I'm off reg flour. ;)
The proof is in the puddin'..No eggs, Tender Branson.
ReplyDeleteGwen, the flax will not deter from the recipe at all, just enhance the nutrtional value. I don't know if it would benefit the crepes, but it would benefit the diner. Let me know if you try it. I love adding flax to anything I can, myself. For simplicity sake I wanted to see how these would come out using the least ingredients - and they are great.
I have been wanting to make vegan crepes for a while, so this is great. Can I make these without a cast iron skillet, or do I have to finally break down and buy one? :)
ReplyDeleteYou need either a well-seasoned cast iron skillet or a non-stick one. A stainless steel one will not work well - if at all. It is way too prone to sticking.
ReplyDeleteIf you do break down to get a cast-iron one, you won't be dissapointed. But get a 12 or 15 inch one because it is more versatile. Did you know you also get iron into your diet using one? I have 6-7 cast iron pans and looovee them and use them constantly. I used to use non-stick, but I am so glad I took the plunge and bought a cast iron one. Remember, the more you use it, the better it gets.
I recently bought this one:
http://www.amazon.com/Lodge-L14SK3-Pre-Seasoned-Cast-Iron-Skillet/dp/B00063RWUM/ref=sr_1_1?ie=UTF8&qid=1294533102&sr=8-1
WOW, they TOTALLY look like traditional crepes! I can't believe they are sans eggs! AND I can't believe they didn't stick. GOOD to know!
ReplyDeleteI had sadly said goodbye to crepes months ago.I had no idea that you could make crepes without eggs! Let the eating begin!
ReplyDeleteThanks for the information! You've inspired me to look into getting some cast iron pans! :)
ReplyDelete