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    Home » Blogging Marathon » Vegan Wholewheat Crepes Recipe

    Vegan Wholewheat Crepes Recipe

    Published: Nov 25, 2017 · Modified: Dec 19, 2019 by Pavani · 13 Comments

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    Vegan Wholewheat Crepes are kid friendly and are very easy to make. Great for breakfast, brunch or dessert.

    Wholewheat French CrepesFor the second day of this week's blogging marathon, I have a classic French dish but with a non-classic twist. These Vegan Wholewheat crepes are made without eggs but they are just as light and delicate as the traditional ones.Wholewheat French CrepesThe original French crepes have at least 2~3 eggs, but this recipe is a great alternate if you are vegan or have egg allergy. Recipe is from Vegan Brunch cookbook by Isa Chandra. This book is my go-to resource for all vegan breakfast and brunch dishes. So I was really excited to these vegan wholewheat crepes for this week.Wholewheat French CrepesWholewheat French CrepesMy kids love pancakes for breakfast. So when I told them they were going to have thin pancakes for breakfast, they were over the moon. The crepe batter takes just a few minutes to make. But it needs to be refrigerated for an hour before making the crepes, so plan accordingly.Wholewheat French CrepesThese vegan wholewheat crepes are made with wholewheat pastry flour. You can use white wholewheat flour, but they won't be as light and soft. Maybe a combination of all purpose and wholewheat flours would work out better. There are endless ways you can top and fill these crepes. Also they can be frozen (layered with parchment in between) for upto 2 months.Wholewheat French Crepes

    bm-logoLets check out what my fellow marathoners have cooked today for BM# 82.

    Also for November: Week 4, Cooking from Cookbook Challenge Group.

    Vegan Wholewheat Crepes

    Author: Pavani
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    Prep Time: 10 minutes mins
    Cook Time: 25 minutes mins
    Total Time: 1 hour hr 35 minutes mins
    Course: Breakfast, brunch, Dessert
    Cuisine: French
    Servings: 10 Crepes

    Ingredients

    Crepe Batter:

    • 1½ cups Wholewheat Pastry Flour
    • 1 tbsp Corn Starch (or 2tbsp Tapioca flour)
    • 1 cup Almond milk or any other non-dairy milk
    • 1 cup water
    • ½ tsp salt
    • 2 tbsp Oil
    • 2 tbsp Maple Syrup or Agave Nectar

    Filling/ Topping Ideas:

    • As needed Vegan Chocolate spread (or Nutella)
    • As needed Bananas, chopped
    • As needed Strawberries, sliced
    • As needed Maple syrup or Chocolate syrup

    Instructions

    To make Crepes:

    • Combine all the ingredients for crepe batter in a blender. Blend for 30 seconds, scraping the sides of the blender, until everything is very smooth. Batter will be quite thin.
    • Refrigerate the batter for about 1 hour.
    • Heat a crepe pan or a nonstick skillet over medium-high heat. Once the pan is hot, lightly spray with cooking oil.
    • A measuring cup with long handle would be ideal to do pour the batter into the pan. Ladle about ⅓~½cup of batter in the center of the pan, lift it off heat and tilt it in a circular motion to spread the batter around into a thin layer.
    • Cook until the top of the crepe is dry and the center is bubbling. Edges will turn light brown and pull away from the pan when ready, takes about 1~1½minutes. Gently run a spatula under the crepe to loosen it and carefully flip it over and cook on the other side for 30 seconds. Slide the crepe onto a plate and repeat with the remaining batter.

    To serve:

    • Spread your favorite ingredients on the crepe, fold or roll, drizzle with more sweetness and enjoy!!
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Priya Suresh

      November 26, 2017 at 3:46 am

      I dont mind having some crepes for my brunch rite now, my kids will go crazy if they see this incredible crepes.

      Reply
    2. Vaishali

      November 26, 2017 at 2:10 am

      Wow ! These Crepes look so well made . They look so thin and have a translucent kind of look , awesome clicks !

      Reply
    3. Srivalli

      November 26, 2017 at 8:48 am

      Fantastic Pavani, those crepes look so thin and nicely made!..I am sure my kids will simply love this.

      Reply
    4. Kalyani

      November 28, 2017 at 9:48 am

      The vegan part of the recipe caught my attention. Seriously a great find ! And I must hunt for that vegan cookbook (another to my over due reading of books won’t hurt ! Lol ;))

      Reply
    5. Sharmila - The Happie Friends Potpourri Corner

      November 28, 2017 at 2:02 pm

      Love your topping ideas.. Makes me drool...

      Reply
    6. Harini

      November 29, 2017 at 7:33 pm

      Using the whole wheat pastry flour is a great idea.

      Reply
    7. Sapana

      December 01, 2017 at 4:19 pm

      Wow, these whole wheat crepes looks so soft and very thin. I will have to try it once for my girls.

      Reply
    8. Sowmya

      December 01, 2017 at 10:56 pm

      I was looking for an eggless crepe recipe...this looks wonderful. Yum yum

      Reply
    9. Sandhya Ramakrishnan

      December 02, 2017 at 9:24 pm

      I love working with whole wheat pastry flour and this is one another great recipe to try. The crepes have come out so light and perfect!

      Reply
    10. Priya

      December 02, 2017 at 11:15 pm

      Looks so delicious. very healthy and loaded with goodness. I am soon starting making crepes.

      Reply
    11. Priya

      December 05, 2017 at 9:54 am

      Wow, super thin crepes! Love that yumm filling pavani, not onlykids, even some grown up like me(us) too love this one!!!

      Reply
    12. Jayashree

      December 06, 2017 at 12:30 am

      These crepes look so thin and delicate. Perfect start to the day.

      Reply
    13. Chef Mireille

      December 23, 2017 at 2:30 pm

      this is such a fabulous vegan crepe - I am sure tastes just as wonderful as the traditional versions

      Reply

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