Crêpes seem to be the rage in several vegan flood blogs lately, so I thought I’d jump on the bandwagon. I’ve made crêpes exactly two times in my life before- once at a friend’s sleep-over 13th birthday party, and once with another friend for high school French class. I still need some work with flipping and with getting them thin enough, but these were pretty good for a first solo try, and for not having made them at all in oh, 15 years or so (am I really that old? Sheesh). I used this recipe that The Urban Vegan posted earlier today.
For these savory crêpes, I “filled” with Trader Joe’s Beef-less Strips, sautéed onions and steamed haricôts verts, and drizzled with balsamic reduction. I had halved the crêpe recipe to begin with and didn’t make the batter thin enough plus I don’t have the hang of spreading them out on the pan quickly, so the crêpes weren’t really big enough to wrap around the filling.
For these sweet ones, I did manage to thin the batter a little better. Two are filled with some leftover raspberry sauce (frozen raspberries, agave nectar, apple juice and tapioca starch), and one is filled with a square of melted ricemilk chocolate. Then they’re just topped with a bit of powder sugar to make them look even prettier.
This was an amazingly good dinner, and really wasn’t very hard. It took me about 20 minutes start to finish for the savory crêpes, and then maybe another 10 (if that) for the sweet ones, using leftover batter. I will definitely make these again.