As I was photographing these lovely crepes I was thinking about what I could title this post. I came up with a bunch of ideas, everything from “Holy Crepe!” to “A Crepey Day”. As you can tell, I am not so clever first thing in the morning. Still, I thought I owed my readers a long overdue breakfast recipe post! But, first a story… When I was a little girl, my dad used to make the best crepes ever. I mean ever. He would make a huge batch of them and we would eat them until we were absolutely stuffed and even when you were stuffed he would throw another one on your plate and say “Have another one!” I am pretty sure our exchange student at the time will always remember how he was forced to eat vast amounts of crepes nearly every Sunday. Good times! Of course that recipe was not vegan, as it contained eggs and milk and it was made with all-purpose flour. This morning I made his recipe vegan, healthier and just as good if not better (sorry dad). Autumn (being familiar her Gaga’s recipe) was very excited to try these and after one bite asked “Are you sure Gaga didn’t come here and make these?” Although they may be lacking a clever name, they are delicious and nutritious! But I won’t force you to eat them. 😉
Whole Wheat Vegan Crepes
These crepes are made with whole wheat flour and ground flax seed to replace what would be an egg. Flax seeds are high in Omega 3 and fiber and have also been shown to help control and prevent high blood pressure. They are sure to keep you full right on until lunch. Serve with all-fruit jam or pure maple syrup.
Makes 6 crepes
- 1 1/2 cups whole wheat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 flax egg (2 tablespoons ground flax seed + 3 tablespoons water)
- 2 cups soy milk*
*I found that Silk works the best for this recipe. Other milks seem to not hold the crepe together as well and have given me some trouble sticking to the pan. Always make sure to add a bit of margarine to the pan before pouring in the batter to prevent sticking.
Place a medium non-stick skillet on medium-high heat. In a large mixing bowl, combine the flour, baking soda and salt. In a small bowl, combine the 2 tablespoons of flaxseed with the 3 tablespoons of water. Whisk until combined and let sit a few minutes until thick and egg-like in consistency. Add the milk to the flax egg mixture and whisk together. Add the wet ingredients to the dry ingredients, whisking until combined and smooth. Place a bit of margarine in the pan, to melt and coat the pan. Pour 1/2 cup of the crepe batter in the heated, oiled skillet and while holding the handle of the pan spread the crepe batter around the skillet to form your crepe. The batter should fill up the entire circumference of the skillet. Wait until tiny bubbles to appear and the edges of the crepe to begin to curl. Flip the crepe over and cook for another minute or so. Repeat until all the batter is gone. Serve any way you like them.
We like them best with margarine and pure maple syrup.
You could also eat the with jam or fruit as well. The girls thoroughly enjoyed these.
Kesa even nearly ate her hand while she was wolfing them down.
I think that is a good sign. 🙂