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



Need to Know

How can I replace eggs?

When starting as a vegan the first feeling is that we are going to have to give up lots of our loved dishes because it will be impossible to substitute some ingredients. One of them is eggs. Well, there are quite a few options that we can use in cakes or other dishes. Here listed are the ones I use the most.

Soya Yoghurt 

1/4 cup of soya yoghurt = 1 egg

It gives good results in cakes, muffins and even bread. It is possible to choose yoghurt with and without sugar, sweeteners or fruit.

Chia seeds

1 spoonful of chia seeds + 3 spoonfuls of water = 1 egg

Especially when crushed chia seeds become a great thickener. After crushing mix them well with water and let it stand for 5 minutes before adding it to the recipe.       They give a good result in cakes, muffins, brownies and sweet bread.

Chickpea flour

1/4 cup of flour + 1/4 cup of water or any vegetable milk.

After trying different flours, trying to make gluten and egg free pancakes I discovered that chickpea flour is a great substitute for eggs which I now use especially to make Spanish or other varieties of omelettes.