 |
| * This is how the Frenchies do it! * |
My good friend (probably my best friend within 200 miles of me at any given time), Elizabeth, is half French (other half regular ol' American, I suppose). As such, she is always talking about how great crepes are; I think French people have crepe batter flowing through their veins. After all this build up, we finally scheduled an evening to make crepes at her place. I was super excited because I've never had a crepe in my life. I did make some really bad, flat pancakes once .. but it wasn't really the same.
So, back to our crepe-tacular! For my first ever crepe making experience, I turned to the batter recipe in
Veganomicon
. This version uses chickpea flour to make up for the missing eggs. If you aren't interested in using chickpea flour (which tastes pretty much awful until it's cooked!), then I would turn to
this recipe at
VeganYumYum; I haven't tried it myself, but I've never gone wrong with a VeganYumYum recipe. If you try it out, please let me know!
Every time I asked Elizabeth what would be good to put in crepes, she basically said "you know, stuff you would put in crepes" ... no, I didn't know. But I guessed: sauteed mushrooms, sauteed rainbow chard with garlic, and
Daiya cheese. Turns out, I was right! This made for some delicious crepes.
So, how do you make crepes? Well ... heat your pan over medium heat. Get it nice and hot so that your crepes will cook quickly. It is important that you have a very flat pan here, not a sloping pan like you would use for most things.
 |
| * Don't cook your hand! That wouldn't be vegan. * |
Pour in some crepe batter (a ladle full - maybe a quarter cup), and swirl it around to fill out the pan with a thin, wide pancake. Let it cook for a few minutes while you contemplate the ultimate question of life, the universe, and everything ...
 |
| * Hmmm ... Considering crepes * |
Then flip that bad boy over and put in some delicious toppings! I used some sauteed chard, mushrooms, and Daiya. For a savory crepe, I think greens and mushrooms are a delicious combination.
 |
| * My very first ever vegan (or any kind of) crepe! * |
Flip the sides over and let it heat through for a few minutes -- or until you are so excited about crepes that you can't handle it anymore!
While you enjoy your most delicious crepe, other people will make other crepes. These will not be as good as yours, because, well, you didn't make them. But you will encourage your friends all the same just to be nice :)
 |
| * Michael is a crepe twirling king! * |
 |
| * Mary wins the prize for being most excited about crepes * |
In addition to my savory, "main course" crepes, I made a dessert crepe, which was really just filled with
Dark Chocolate Peanut Butter that I got on mega-sale a few weeks ago, and topped with confectioner's sugar. Throw some sliced up banana in there, and you'd be golden. Golden!
 |
| * Dessert crepe. It has two s's because it's So Sweet! * |
As we ran out of crepe batter (there were two kinds -- regular, and my super deluxe vegan batter), Elizabeth wanted to test her crepe flipping skillz. She poured the last little bit of batter into the pan, and we immediately saw this guy:
 |
| * This one looks like Slimer. * |
Then she went mad, and flipped it up into the air!
 |
| * Flipping the crepe in the pan! * |
And caught Slimer-crepe like a pro!
 |
| * Total flipping success! * |
Not only was the final crepe a flipping success, the whole night was! The great thing about crepes is assembling your own however you want to. So mix up some batter, ready your fillings, and invite your friends over for some crazy fun. I really enjoyed cooking and eating crepes; I think they may be my next
movie night adventure! I actually went ahead and bought a
crepe pan
for my next crepe adventure. I haven't used it yet, but at $10.21, you can't go wrong for an introductory pan.
Have you made crepes? What do you like to put in them? We rebranded "French Fries" as "Freedom Fries" ... how could we rebrand "crepes", an obviously French word? Damn Frenchies. ;)