Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Savory Crêpes


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Sasikala Balaraman
  • Yield: 9 1x

Description

With a touch of spice, create delicate sweet or savory crêpes without the use of eggs or butter.


Ingredients

Scale
  • 1/2 cup whole wheat flour / whole wheat pastry flour, I used regular Indian chakki atta
  • 1/8 cup rice flour
  • 1/8 cup all-purpose flour/ maida
  • 1/4 cup chickpea flour/ besan
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • a pinch of nutmeg powder
  • 1 tbsp olive oil
  • 3/4 cup water
  • 3/4 cup milk (can be any milk – soy/almond/regular)
  • 1/4 tsp baking powder
  • 1/2 bunch kale, de-stemmed & roughly chopped
  • 2 ripe avocados
  • Any pesto/chutney of your liking

Instructions

  1. Using a wire whisk and mix all the dry ingredients except baking powder. I refrigerated my batter overnight, and so, mixed in baking powder in the morning just before making crepes.
  2. Now slowly pour all of the wet ingredients, 1/4 cup at a time and whisk well until the batter is smooth and free of lumps. Use more or less water/milk until you reach the right consistency (see pic above).
  3. Refrigerate until use. If making crepes right away, mix baking powder evenly into the batter.
  4. Heat the saute pan on medium heat. To test if the pan is hot enough, sprinkle little water and it should sizzle right away. Slightly grease the pan with a folded kitchen towel / oil brush.
  5. Move the pan away from the stove and pour about 1/4 cup of batter in center of the pan. As you pour the batter, you have to simultaneously rotate the pan so that the batter spreads out even & thin. You have be really quick before the batter gets cooked.
  6. Return the pan to the stove and let the batter cook on medium heat. Cook until the top is completely dry and the sides are evenly browned. Use a spatula and go around the crepe to loosen the edges. Now, using your hands, gently pull the crepe out and turn it upside down. Cook for another 10-15 secs and slide the crepe away onto the serving plate.
  7. Repeat for the rest of the batter.
  8. Heat a tsp of oil and sauté roughly chopped kale with a pinch of salt until the leaves wilt.
  9. Spread sautéed kale, 1/4 sliced avocados, chutney along the centre line of the crepe and fold it from both the sides. Serve immediately and enjoy!