Low Fat Plant Based Crepes Recipe

This recipe was over 8 years in the making. 

Let me clarify–I did not constantly try to create a perfect crepe recipe for the last 8 years, albeit I am an avid crepes lover.  But as I missed the unearthly taste of airy goodness melting in my mouth with each bite I would take, and longed to make it not only plant based but also healthy.  I made several attempts and came up with some good versions, utilizing the healthiest of ingredients (which I shared on this blog), but all fell just a tad short of the perfection I longed for–they were not thin enough–a required quality in a great crepe.

Crepes were my specialty even in my tender years of youth.  I learned a perfected recipe from my sister-in-law’s mother–a hearty German woman who knows her way around the kitchen.  She revolutionized my crepe making! Forever! I could make them like no one else since I was about 11 years old.

Truth? I love making perfect crepes. I think even more than eating them. There is something about that word “perfect” and about seeing how people react to your creation when you are feeding them.  It’s only food, I know, but everyone eats…at least a few times a day. The crepes I use to make were perfect. They were always thin, stretchy…perfect.  That was the perfection I longed for since I went bunkers and decided to become vegan.

Thank God for social media! A few weeks ago I was browsing Instagram–not something I indulge in regularly, but when I need to squeeze in visual inspiration into my life, I go there–and came across an image of perfect crepes…just like the ones I used to make.  It ignited something in me again.  Ok, not an earth shattering, world saving passion, but on a smaller scale I knew it would be important not only to me, but to you as well.  So, in that sense I would be making someone’s life better.  So, I browsed the net and found a Russian site where a woman used corn starch as an ingredient–not something I would have ever imagined, especially in amounts she recommended.  However, I was interested enough to get in the kitchen to try.  And try I did.

It took me only two takes to reach perfection.  EVERYONE in my household loved the result.  The non-vegans could not even tell the difference between my crepes and dairy and fat (cholesterol laced) crepes.

My crepes (blinchiki for all of my Slavic friends out there) are back!  Thin (so thin you could see through them!), airy, not gooey, but rather so soft they melt in your (my) mouth.  AND…they are low fat and healthy! Win! Win! Win!

Today I want to share the recipe with you.  But, please–do no lick your screen! Get into your kitchen. Make and enjoy them!

Here is the great news–even a novice cook can whip these up, because I even recorded a video to help you see how magic is made.  That’s how impressed I am with myself today.

Don’t forget to share this screen licking, mouth watering, pleasure inducing post all over the web! 

NOTE: I use non-stick skillet when making crepes.  Don’t throw rotten tomatoes at me (or write hate mail). I know, I know, even I told you it is not the best option, but when considering if I should use ungodly amounts of fat of some sorts to grease other pans or going this route, I decided to go in this direction.  It is not every day that I make crepes, after all, and I would rather have unclogged arteries than be a stickler for absolute perfection. 

Low Fat Plant Based Crepes Recipe

Here are step by step instructions, along with a how-to video.  Printable recipe is at the bottom of the post. 

Ingredients

(don’t get scared by the industrial size baking soda–I use it for much more than baking!)

Preparation

• 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]

• Pour crepe batter into a bowl
• 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 1/3 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)

• Preheat the skillet on medium heat–you will know it is ready when you drip a drop of batter and it sizzles
• Dip the paper towel into oil an lightly grease the skillet
• Fill the ladle or the 1/3 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
• 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)

• 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.
• Flip the crepe over

• Cook for about 30-35 seconds, until the bottom side is thoroughly cooked and lightly browned, remove and place on a plate
• Repeat until you are done
• 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.

Make these healthy crepes.  Enjoy them.  Tell me if you love them.  AND, share this post with everyone who you think might want to lick the screen wanting to have some.