After returning from Paris, I felt a bit of reverse culture shock after diving back into the fast pace and daily grind of East Coast American life. Of course, I was thrilled to see my 3 little furballs. Plus, it’s always nice to get back to your own familiar space, things – and running routes. But still, I miss the ease and presentness of Paris. Eating French food helps me feel a little more connected to the sense of serenity and gratitude that I experienced during my stay there.
Last week, I posted a photo of some vegan, gluten-free crêpes I made out of longing for Paris. Several of you asked for the recipe, so here it is, along with some filling ideas.
Crêpes – easy, yummy, vegan, gluten-free
These crêpes are super easy to make. The trick is to make sure your skillet is hot and well oiled. They are perfect weekend brunch fodder, but you can also make them for supper, filled with savory foodstuffs like seitan, veggies, etc (crêpes salées). If you are not gluten-free, you can just substitute regular flour for the gluten-free flour. But I honestly prefer the light, pliable texture of these gluten-free wonders.
Incidentally, “crêpe” is pronounced “crehp” with a soft “h” sound and a soft “a,” not “cray-p” with a long E.
Easy Crêpes (gluten-free, vegan)
Makes 1 crêpe
- 1/3 cup gluten-free flour (I buy mine in Philly at Nuts To You and really like their unmarked brand. You can also find it here or in most natural foods stores)
- 3/4 tsp egg replacer
- heaping 1/4 tsp aluminum-free baking powder
- Pinch sea salt
- 1/3 cup non-dairy milk – You may need a bit more or less, depending on humidity. (I used unsweetened almond milk)
- Cooking spray
In a medium bowl, combine all dry ingredients. Whisk in the non-dairy milk (or whiz it in your blender) until it is completely smooth – very important. The batter should be runny.
Heat a large skillet over medium heat. Spray generously with cooking spray. Don’t miss any spots, or your crêpe could stick.
Pour the batter into the hot pan, and using your wrist, turn it so batter is evenly distributed and covers the entire pan. Cook until tiny air bubbles form all over the crepe. This happens quickly, so stay close by. Test the edges with a spatula. If you can lift all the edges, it is ready. Quickly flip the crêpe. Turn off the heat and let other side of the crêpe briefly warm through. Transfer to a plate and fill with desired fillings.
Swirl the batter all the way around the pan. When air pockets form, it’s ready to flip.
Sweet crêpe filling ideas
Crêpe à la confiture- with orange marmalade. Traditionally, crêpes are folded in four.
My go-to filling is vegan butter and jam (crêpe à la confiture), topped with powdered sugar and maybe some fresh fruit. Here are some other traditional and not-traditional fillings. Topping sweet crêpes with powdered sugar is always a good idea and if you are going for all-out decadent, add a dollop of vegan whipped cream.
- Crêpe au beurre – Vegan butter (I use the recipe from Homemade Vegan Pantry.)
- Crêpe sucrée – Add 1 T sugar to the batter. Sprinkle middle with more sugar if desired.
- Crêpe à la confiture – Spread crêpe with vegan butter then top with jam. I like marmalade, raspberry or fruits of the forrest best.
- Crêpe nutella et banana – With vegan nutella and banana. A classic belly buster.
- Crêpe aux fruits – Spread crêpe with vegan butter then add sliced, fresh strawberries, bananas raspberries, etc
- Crêpe au chocolat – Spread crêpe with vegan butter. Fold, then drizzle top generously with chocolate sauce.
- Crêpe au speculoos – Spread crêpe with speculoos. You may need a nap eating.
Recipe ©Dynise Balcavage 2017