Vegan Crepe Recipe

Published on June 10th 2019
A hand holding a piece of bread
Growing up, my Saturdays had a peculiar rhythm. I would leave the house early, row for a few hours, come home, miraculously fall back to sleep and wake up to the smell of pancakes cooking in the kitchen.
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My mom would make thin pancakes because often milk, flour and eggs were the only things left in the cupboard after a long week of cooking. It has become the celebration of leftover ingredients - the last ones standing.
This week I decided to celebrate some of the leftover ingredients in my kitchen by making an easy vegan crepe, filled with a strawberry-elderflower filling.
Earlier this year I went foraging for some elderflower and became slightly too excited and collected way too many flowers. I used Nic's recipe to make a simple elderflower cordial and have been using it ever since.
A bowl of rice on a plate
For the crepes you will need:
  • 200 g of plain flour
  • 400 ml of your choice of alternative milk
  • 2 tablespoons of chickpea flour
  • Your preferred sweetener (I use a bit of white sugar)
  • 2 tablespoons of oil (I use olive oil)
For the filling:
  • Strawberries, quartered (mine are usually at the end of their fridge-life)
  • Elderflower cordial
  1. To make the batter, whisk all of the ingredients in a bowl until smooth. I use chickpea flour to imitate the eggs and to make sure the little crepes don't fall apart while cooking.
  2. Pour the batter into your pan and cook on moderately high heat until the edges firm up. Crepes are usually thin enough to roll or fold, so make sure you spread it thinly and evenly around the pan.
  3. While you are cooking the crepes, start cooking the strawberries in the cordial. When the fruit has collapsed, and the cordial has reduced, your filling is ready.
  4. Fill, roll, enjoy!
A close up of food on a plate
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