Vegan Crepes Recipe - Light and Fluffy Crepes for Breakfast (2024)

FAQs

What is the secret of a good crepe? ›

Let the batter rest.

If you can make the batter the night before, or 8 hours before you plan to make crêpes, they will be better than straight away. This resting period allows the gluten in the flour to develop and bond to the milk and eggs, and this yields a more complex flavor.

If your batter is thin enough and you have a good pan, it won't take long. But the consistency of the batter is crucial. Too thin and your crepes will have no substance. Too thick and everyone will laugh at your attempts (though secretly they will like them even more so).

Some of the most popular crepes are those that include some type of fresh fruit or jam. Blueberries, strawberries, and cherries are often paired with chocolate spreads, cream cheese, and whipped cream. For a savory dish, crepes egg benedict is a delicious option.

What's healthier: crêpes or pancakes? A single crêpe has less fat and calories than pancakes because they don't have the baking powder and, so, are less dense. However, they're not less calorific if you're stacking up double the amount of crêpes vs pancakes, so bear this in mind before you get carried away.

There are two reasons for crepes turning out rubbery – too much gluten (flour), or cooking the crepes too slow.

Crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées).

Thanks to their versatility, crêpes can be eaten in various ways. They're just as tasty for dessert as they are as a main course. Here are a few ways to enjoy crêpes all day long, from morning to evening, including co*cktail hour.

The buckwheat crepes usually contain savory fillings. The most popular is ham and Béchamel, a sauce made of Gruyere cheese, butter, milk and flour. All over France, the French people make crepes. They can be served for breakfast, lunch, and dinner, and of course, dessert.

Crêpes are an ultra-thin pancake common in France that can be made sweet or savory, typically rolled or folded with a variety of fillings from jam or Nutella to ham and cheese to seafood.

Therefore to make your crepes as light and fluffy as possible, it's important to let your batter rest. This key step relaxes the gluten and produces a better, more tender final product. But there is another reason you should refridgerate your crepe batter.

Should crepes be rolled or folded? ›

Traditionally, crêpes are folded or shaped according to the recipe directions. However, there are many recipes that would work well with different types of folds. Crêpes are also very versatile. Once you have the basic crêpe recipe down, you can use whatever ingredients and folds you like.

Resting the batter allows the flour to fully absorb the liquid and gives the gluten a chance to relax. While it's not the end of the world if you skip this step, it is the secret to the most delicate, melt-in-your-mouth crepes. Let the batter stand at room temperature for 30 minutes, or refrigerate for up to two days.

Crepe batter shouldn't be the consistency of pancake batter. It should be extremely thin! Use a ladle to test the mixture's thickness and make sure it has the consistency of heavy cream — almost liquid. If you've found that it's too thick, make a thinner batch, then add both batches together to correct the problem.