Desserts, Need to Know

Crêpes 


When I became a vegan I thought I had to give up eating lots of the foodies I love such as crêpes. I love good food so much I just couldn’t give up and surrender so I started messing in the kitchen and investigating. That was when I managed to make crêpes  and pancakes without eggs and dairy free.
I now make crêpes and pancakes with a variety of different flours including gluten free ones and use them both to make main dishes ( I fill them with creamy mushrooms, vegetables or vegan cheese) or desserts ( I fill them with chocolate, fruit or jam) just by adding a pinch of salt or sugar to the recipe mix and even a drop of vanilla flouring.

To make pancakes you only need to reduce the liquid part so it becomes thicker.

The method to actually make them is the same, though, with any kind of flour:
Mix all the ingredients together using the whisk either manually or an electric one. Heat a pan, use some oil drops on it so it doesn’t stick and pour some of the mixture in it. The amount of mixture will make it a thin crêpe or a thick one. Toss it when cooked on one side then it will be ready.

Brown flour crêpes

200 gr flour
300 ml any vegetable milk
1 spoonful of EVO oil
1 pinch of salt or brown sugar



Buckwheat crêpes

200 gr buckwheat flour
300 ml any vegetable milk
1 spoonful of EVO oil
1 pinch of salt or brown sugar



Chickpea crêpes 

200 gr buckwheat flour
200 ml any vegetable milk
1 spoonful of EVO oil
1 pinch of salt or brown sugar




Lentils flour crêpes 

200 gr buckwheat flour
200 ml any vegetable milk
1 spoonful of EVO oil
1 pinch of salt or brown sugar



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