Every single day I have walked the streets of Paris, I’ve had a crepe in my hand for almost a minute. They don’t last much longer than that!
Back in the real world where crepes seem indulgent, I welcome the healthy version for a lazy Sunday. I guess the Sunday isn’t that lazy if I’m going to get up and make crepes.
Here’s a recipe I found that happens to vegan. It calls for a crepe pan which I’m sure is important, but I’ll probably give it a shot in a pan first.
Chop and saute anything that sounds good and and throw it inside. You could always opt for my favorite combo – butter and sugar, in French, bur e sucre (which sounds much more fabulous).
Vegan Buckwheat Crepes
- 2 egg replacements (I would use eggs)
- 3/4 cup buckwheat flour
- 1 cup whole wheat flour
- 1/2 teaspoon salt
- 1 tablespoon canola oil
- 1 tablespoon cornstarch
- 1 &1/4 cups water possibly 1/4 cup more
It is best to make the crepe batter 2-3 hours before.
- Place the 2 flours in a large mixing bowl.
- Add the salt and cornstarch.
- Prepare the egg replacements (or beat eggs).
- Pour the “egg” mixture into the flours, add the water and oil, and mix with a fork to a smooth consistency.
- Cover and allow to rest for at least 2 hours.
- Stir the batter and check the consistency. If it is too thick, add a bit more water. It should be a medium thin, mixture.
- Heat a crepe pan.
- Spray evenly with oil.
- Pour 1 ladle full of batter onto the crepe pan. Gently rotate the pan to spread the batter.
- As the top of the crepe becomes dry, gently shake the crepe pan to loosen the crepe. Carefully check the bottom of the crepe by lifting an edge with a spatula. As it is crispy golden, it is done. Shake the crepe onto a large plate to be filled.
- Traditionally the galette is filled in the center then each side folder over to form a square with the center slightly open showing the filling.