Basic Crepe Batter

This basic crepe batter is a simple, foolproof crepe recipe that can be dressed up with sweet or savory toppings and any number of flavorful fillings.

Crepes sound fancy, but they’re so simple to make.

The classic French street-food is made with wheat flour, eggs, milk, butter, sugar, and vanilla (or orange blossom water). Check out our recipe to see how we’ve taken out the wheat flour, eggs, milk, and butter…

Step 1

To make the crepe batter, in a blender combine rice milk beverage, flax eggs, chickpea flour, potato starch, tapioca flour, a little granulated sugar and sea salt, vanilla extract, and dairy-free, soy-free margarine that has been melted. Blend until the batter is smooth, about 20-30 seconds. Scrape the sides and blend again briefly until batter is lump-free. Refrigerate batter for one hour.

Step 2

Heat a crepe pan, or 8-inch or 10-inch nonstick pan over medium heat. Our pan here is 8-inches in diameter. Lightly oil the pan with a small amount of dairy-free margarine. Lift pan off heat, and ladle 1/4 cup of batter into the center. Tilt and swirl pan to evenly coat bottom with a thin layer of batter.

Return pan to heat and cook until edges are dry and crepe’s underside is lightly golden, about 1 to 1-1/2 minutes. Flip crepe over and cook for another minute or so, until lightly golden.

Step 3

Slide crepe onto a plate or tray. Cover with foil or parchment paper to keep warm while cooking remaining crepes. Fill crepes immediately and serve or…

Storage

Layer parchment paper between crepes and portion cooled crepes into large zip lock bags. Crepes can be made a day ahead and stored in the refrigerator. Any leftovers can be stored in the freezer for up to 2 months.

To reheat, heat in the microwave or in a pan until warm.

Fillings for crepes are endless. Here are a few options that can be made allergy-friendly.

Sweet

• poached pears (check out our Crêpes Belle Hélène)
• your favorite jam
• apple butter
• chocolate ganache
• lemon curd
• blueberry lemon
• roasted pineapple
• peach or plum compote
• sautéed bananas
• fresh strawberries and berries
• honey-brandy oranges

Savory

• wild mushrooms
• zucchini, spinach, and onions
• broccoli and cheddar shreds (or broccoli, ham, and cheddar shreds)
• hummus, roasted red pepper, and Violife Feta
• asparagus with hollandaise (or asparagus and prosciutto with hollandaise)
• chicken florentine
• chickpea salad, avocado, and citrus (or tuna salad, avocado, and citrus)
• beef or beyond meat picadillo

We’d love to hear what your favorites are!

 

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