Delicate, gossamer-thin French crêpes can be made without butter, milk, or eggs. These classic pancakes take shape with simple plant-based pantry staples and just a little bit of finesse.
Essential Eggless Crepes [Vegan]
- 1/2 cup (60 g) all-purpose flour
- 1/2 cup (60 g) chickpea flour
- 2 tablespoons (24 g) granulated sugar
- 1/4 teaspoon salt
- 1 cup (240 ml) plain nondairy milk
- 2 tablespoons (30 ml) olive oil
- 1/4 cup (60 ml) aquafaba
- 1 to 2 tablespoons (15 to 30 ml) water
- In a large bowl, stir together both flours, sugar, and salt just to distribute the dry ingredients evenly. Add the nondairy milk and olive oil, and whisk thoroughly to combine. You don’t want leave any lumps, but don’t go crazy and overdo it either. Let the mixture sit for 5 minutes, after which you may notice it will thicken slightly. Slowly add the aquafaba, a tablespoon at a time, to thin it to the consistency of melted ice cream. If it is still too thick, add the water to reach the desired consistency.
- Place a nonstick skillet over medium heat, and grease very, very lightly. If you’re using a spray, use a paper towel to wipe away any excess. Once the pan becomes hot enough,pour in 1/4 cup (60 g) of the batter. The trick is to use the bottom of the 1/4 cup measuring cup to push the batter in a circle was much more effective, but if you use this technique, make sure that the cup is not plastic, as it could melt! Either way you choose to go about it, speed is key, because these cook very quickly.
- Let the crêpe cook for 1 to 2 minutes on each side. You will know that the first side is done cooking because the top will start to look a bit dry. Use your spatula to go around the edges and loosen the crêpe first before flipping, to make sure all of it flips at once.
- Do not re-grease the pan between crêpes, as the nonstick surface should continue to do its job just fine. The pan will continue to get hotter as you cook, so if you notice the crêpes browning too quickly, be sure to turn down the heat just a step. Stack finished crêpes on a plate and cover with a clean towel to keep warm before serving.