Recipe: Savoury Vegetarian Crepes
Crepes can be intimidating to make for the first time, but with some practice you can easily serve up this fancy breakfast at home. The key to success is finding the right pan and the right heat. I use a steel crepe pan and it works wonderfully. Don’t worry if your first crepe turns out poorly – finding your groove and the perfect temperature for your pan will come with some practice.
Yield: 9 crepes Prep Time: 5 min Total Time: 50 min
- Crepe pan or small non-stick skillet with shallow edges (mine is 22 cm diameter)
- Small rubber spatula
- Measuring cups
- Measuring spoons
- Small blender (a whisk or hand-held mixer can be used instead, but you’ll need a sieve as well)
- Medium-sized mixing bowl
- 2 eggs
- 1 ¼ cups unsweetened plain soy milk
- 1 tsp olive oil
- ½ cup all-purpose flour (spooned and leveled)
- ½ cup whole wheat flour (spooned and leveled)
- Pinch of salt
- Cooking spray (such as olive or canola oil)
- Sautéed garlic, spinach, mushrooms and chickpeas
- Fresh sliced tomato, basil and cream cheese
- Tofu scramble and steamed asparagus
Note: If you prefer sweet crepes, simply add 1 tsp vanilla extract and ½ tsp cinnamon to your batter and swap the olive oil for 1 tsp butter and fill with fresh fruit and yogurt.
Add eggs, soy milk, olive oil, flour, and salt to a blender and blend until smooth (about 15-20 seconds) then pour into a medium-sized bowl.
Alternatively, you can use a whisk or hand-held mixer to beat the eggs, soy milk, and olive oil together in a medium-sized bowl then add in the flour and salt and whisk again until smooth and well combined. If mixing by hand, strain the batter through a sieve to ensure it is free of lumps.
You should now have a somewhat thin, runny batter similar in consistency to heavy cream. Cover the bowl and set aside for at least 30 minutes on the counter to rest – this will allow the flours to absorb all the liquid, giving you a smooth and viscous batter that makes delicately thin and spongey crepes. You could also make the batter the night before and leave it in the fridge overnight.
Warm up your pan on medium-low heat and spray with vegetable oil (away from the heat source!). Lift your pan off the heat and pour in 1/4 cup of batter, tilting the pan around in a circle to form an even, thin layer of batter. If you find it sets too quickly and is hard to spread nicely over the pan, your heat may be too high.
Cook until the top of the batter appears darker and dry and the edges curl and lift easily (about 1 minute and 30 seconds). You should be able to shake the crepe around in the pan. When ready, flip carefully with a small spatula and allow the other side to cook for another 30 seconds. When done, your crepe should be thin, spongey and lightly golden.
- You can stack your crepes on a plate (don’t worry they won’t stick). To serve, add your filling of choice onto one side of the crepe, then roll the bare side over the filling side or fold into triangles. Enjoy!
- Serving Size: 2 crepes (no filling)
- Calories: 160 calories
- Fat: 4 g
- Carbohydrate: 21.2 g
- Fiber: 2 g
- Sugar: 1 g
- Protein: 7.6 g