How long does crepes mikado [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can crepes mikado [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make crepes mikado [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is crepes mikado [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does crepes mikado [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

2.6K Views 10 years ago

Crepes Mikado
[Vegan]

CM By: Clémence Moulaert

Author Bio

After turning vegan, I discovered a particular talent for baking delicious cruelty-free cakes and cookies.... Read More

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Crepes Mikado [Vegan]

Dairy Free

Inspired by a favorite holiday breakfast/lunch/dinner/dessert, this decadent, indulgent recipe is a delight. It's best prepared on a lazy Sunday morning.

Ingredients You Need for Crepes Mikado [Vegan]

For the Crepes:

1/2 cup plain flour
1/2 ripe banana, peeled
1 cup)non-dairy milk
1 teaspoon vanilla extract
1 tablespoon sugar
Vegan butter or coconut oil, to grease the pan

For the Topping:

2 scoops vegan vanilla ice cream
1/4 cup dark chocolate chips
4 tablespoon soy milk
1 13.5-ounce can full-fat coconut milk, chilled overnight in the fridge
1 tablespoon powdered sugar (optional)

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How to Prepare Crepes Mikado [Vegan]

To Make the Crepes:

In a blender, blend the ingredients, minus the butter/coconut oil, until smooth.
Grease a large, shallow frying pan and place it on moderately high heat. Pour in half of the batter and swirl the pan so the batter covers its whole surface. You can also use a crepe spreader to do this.
Cook the crepe on one side for about 3 minutes. The sides should be easy to lift up with a spatula, and the crepe should move around freely when you gently shake the pan. Flip the crepe with a deft swing of the wrist, or use a spatula if you're not that confident. Cook on the other side for another couple of minutes.
Place the crepe on a plate when it's done, and repeat the process with the rest of the batter.

To Make the Topping:

Remove the upper, creamy part of the chilled coconut milk. Discard the watery part underneath. Whip the coconut cream with a little powdered sugar if desired.
Melt the chocolate and 4 tablespoons soy milk in a small saucepan over medium heat. Stir with a wooden spoon to dissolve the chips.
Place one scoop of ice cream over each crepe. Top with a hefty dollop of coconut cream and drizzle over the hot chocolate sauce.

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