Vegan Crêpe Recipe

Vegan Crepe Recipe

I met some of my best friends in California during French class. Everyone told me it was impractical to learn French & sometimes I couldn’t agree more. Other times, I’m appreciative of my inner francophile. I like to pick up one of my French books every now and then & go on new adventures.

You never know when you are going to meet a new friend – sitting in class, during jury duty, on the train or just browsing online. Do you ever feel like there are people whose company you enjoy and you never enough time to see them? I spend so much time adjusting my schedule these days and less time letting things just be.

I learned to make crêpes between grammar and syntax lessons, between je suis un anana & TV5monde. When I moved to Boston, I lived in the French house, which was built along the Charles River. I don’t think we made enough crêpes & we definitely didn’t speak enough French to be called the French house, but there was still some kind of magic that kept us all there. One Halloween, I decorated the whole maison like beauxbatons from Harry Potter. I spent days cutting out shapes for each floor & endless hours on fanfiction WIkipedia sites studying the various houses. It was a beauxbatons wonderland. I don’t know if everyone got the reference, but it made people smile & I got to live out my fantasy of living in Harry Potter land!

Anyway, I made the kind of friends in class & at la maison that feel like my other halves. There are so many people to fall in love with in this world. I wish I had an ultra-fast traveling machine that would allow me to go see them, but I don’t. Nobody ever mentioned that one of the hardest things about growing up is that people follow their own journeys. They come & they go like a river, like some mysterious tide.

I’m an avid daydreamer. It’s the little moments when I found myself flipping through the catalogue of people in my head who carry pieces of my heart. When I drive by the bazaar, all I can remember is the warm smell of pastries as Irina and I shopped for kinder eggs, or when I’m plating blackberries in the kitchen & all I can see is the American River and my friend Jill and I with stained red hands chomping away while sitting on rocks, or when I’m stuck in the office for too long and I catch a glimpse of Chloé and I paddling out for a wave at our old surf spot in Hilo. There are too many memories with beautiful people in my head. I am made from so many hearts that are not my own. This morning, the kitchen was a playground of memory. This morning I felt like I was cooking for friends – for adventures with all the beautiful people I have been blessed to meet along the way. 

– Vegan Crêpe Recipe –

Vegan Crêpe Recipe Batter

3/4 cup unbleached all-purpose flour
3 tbs brown sugar
1 tsp baking powder
2 cups almond milk
1 tbs sunflower oil
1/2 tsp vanilla extract

In a large bowl, mix the dry ingredients together. Once thoroughly mixed, addd the wet ingredients & mix until you get a smooth texture. You can experiment with different portions to get the perfect consistency, but you are looking for batter that looks like heavy whipping cream. Crêpe batter is generally thinner and lighter than other batters. The consistency of your batter may change depending on the type of alternative milk you use. For example, if you use rice milk in lieu of almond milk, then you might want to use less liquid or add more flour. Rice milk tends to be thinner, which will create a more water-like consistency.

Once the batter is thoroughly mixed, heat a crêpe pan or fry pan on low heat. Thoroughly coat the pan with vegan butter, which will give your crêpes a decadent and buttery taste. Once the batter dries on the top and you start to see small air pockets, flip the crêpe over. It generally takes 1-2 minutes for a crêpe to cook, so you don’t have to stand around for too long.

Fill your crêpe with fresh fruit or vegan mousse. I made a chocolate and vanilla vegan mousse from coconut cream. I will be posting it on the blog soon because it was super delicious (i.e. I had to stop myself from eating it all).