I’ve posted a few pancakes recipes on the blog, including some of our all-time favourites like Apple Cinnamon, Banana, and Blueberry pancakes. However, I’ve never got round to posting our favourite crepe recipe. It’s high time that I put this right, especially as it’s Shrove Tuesday tomorrow!
It’s a common misconception that eggs are an essential ingredient in pancakes. I’ve been making eggless pancakes for years, and I’ve not had one pancake fail yet! If anything, I find the vegan crepes are more robust than the traditional ones. I’m one of those people that’s utterly rubbish at flipping pancakes, so I much prefer a slightly more robust batter that can easily be flipped over with a slotted turner.
These crepes are delicious served as a dessert or treat. The traditional way to serve them is with lemon and sugar. You could use ‘regular’ (cane) sugar, but my all-time favourite is coconut sugar. It has the most beautiful, caramel-like flavour which works so well in crepes. As an added bonus, unlike cane sugar, it’s low GI and nutrient-rich. It contains B vitamins, potassium, magnesium, zinc and iron!
Lil’ L loves to serve his crepes with a drizzle of Sweet Freedom Choc Shot. We tried Choc Shot for the first time last month when it arrived in our subscription box from The Vegan Kind. While it tastes decadent, I was pleased to find that contains only natural ingredients, is free of cane sugar and low GI ♥
Another of our favourite fillings is Nature’s Store Hazelnut & Cocoa Spread. It tastes just like Nutella… but it’s vegan! In the UK, it’s currently available in Sainsbury’s, Tesco and Morrisons. I especially love it as a crepe filling with sliced banana. It’s so good!
Makes 6 large pancakes
Hands on time: 20-26 minutes Ready in 20-26 minutes
180g / 1¼ cups plain (all purpose) flour (or use ½ white flour & ½ fine wholemeal or chapatti flour)
1 tsp baking powder
¼ tsp salt
240ml / 1 cup soya milk (see Notes*)
160ml / ⅔ cup water
1 TBSP rapeseed (canola) oil (or other neutral tasting oil), plus ½ TBSP extra for frying
1 TBSP maple syrup
1 tsp vanilla extract
Sift the dry ingredients into a large bowl, preferably one with a pouring spout. Make a well in the middle, add the wet ingredients and whisk until thoroughly combined. Add a little more milk, if needed, to make a thin, pourable batter.
If possible, use two large non-stick frying pans (skillets) to halve the cooking time. Brush the bottom of the pan with oil and heat on medium high. (On my electric hob, I pre-heat the pan on 7, then reduce it to 6). Test the pan is hot enough by flicking drops of water. If they sizzle, the pan is ready. Pour in ⅓ cup of batter and swirl to thin out. When the batter has firmed up and the underside is lightly browned (about 1½ minutes), carefully flip and cook for a further 30 seconds or so. Place in a low-heated oven to keep warm while you cook the remaining pancakes.
Add your favourite toppings and serve.
The batter can be made in advance and stored in the fridge for around 24 hours. It will thicken up, so whisk in extra milk until you have a pourable batter.
Any leftover pancakes can be stored in the fridge. Gently heat through on the hob or in the microwave before serving.
* I’ve found soya milk to be by far the best milk for pancake making – you don’t have to rest the batter and they turn out very robust, so easy to flip. This recipe *will* work with almond milk but you will need to rest the batter for at least 30 minutes and take care when flipping as they won’t be as robust (still as tasty though!)
Happy Pancake Day everyone! ♥ xx
Do you celebrate Shrove Tuesday (fondly referred to as ‘Pancake Day’)? If so, what’s your favourite toppings? For me, just for this day, it has to be the traditional lemon and sugar! 😛