Low Fat Plant Based Crepes Recipe
Recipe type: Dessert
Cuisine: Russian
Prep time: 
Cook time: 
Total time: 
Serves: 6-7
They melt in your mouth. They make you swoon. They make you go ask for second. They are the best vegan, low fat version of crepes (blinchiki) you'll ever find. yields 25 crepes
  • 2 cups unbleached white flour (whole wheat flour does not yield the same result...sorry folks!)
  • 1 cup organic corn starch
  • 1 tsp baking soda
  • ¼ tsp sea salt
  • 1 tbsp lemon juice or apple cider vinegar
  • 2 tbsp honey or a plant based sweetener
  • 5¼ cups almond milk
  1. Place all ingredients into a high speed blender and run it for about 20 seconds, or until the mixture is smooth (you will see the consistency in the video). [alternatively you can use a food processor, a hand mixer or even a whisk to accomplish this task]
  2. Pour crepe batter into a bowl
  3. Set up your crepe station--you will need a nonstick skillet, a plate where you are going to place the finished crepes, a butter knife or a spatula that would not damage your nonstick surface, a ladle or ⅓ cup measuring cup, a paper towel and 1 tbsp spoon of olive oil for greasing the skillet (don't worry, you will not use most of it, since most will get absorbed into the towel). While we are using a nonstick skillet, you will still need to occasionally (about every 3-4 crepes) grease the surface a tiny bit (see the video)
  4. Preheat the skillet on medium heat--you will know it is ready when you drip a drop of batter and it sizzles
  5. Dip the paper towel into oil an lightly grease the skillet
  6. Fill the ladle or the ⅓ cup container with batter, pick up the skillet, pour batter right in the middle and begin rotating the skillet so the batter is distributed evenly on the surface (it's all in the wrist!)--see the video
  7. Place the skillet back on the burner and let the batter cook for 40-45 seconds. You will see the sides coming off the skillet and browning--that's a sign that the crepe is ready to be flipped. (see video)
  8. Take a butter knife or a plastic spatula and gently move the edges off the skillet even more, so that you have enough to grab with your fingers.
  9. Flip the crepe over
  10. Cook for about 30-35 seconds, until the bottom side is thoroughly cooked and lightly browned, remove and place on a plate
  11. Repeat until you are done
  12. I enjoy my crepes (remember--I do not eat them often, so I do enjoy them when I do) with fresh berries. Since the season is over, I had frozen berries--which are great too. I thaw them on very low heat on a skillet (you can do it in a pan), covered, and add a little bit of honey for sweetness.
Recipe by Vegalicious at https://www.vega-licious.com/low-fat-plant-based-crepes-recipe/