Sweet French Crepes

PSA: Mother’s Day is this weekend! So naturally, I’ll be making my mom’s favorite: French crepes. These can be made sweet or savory, but my mom likes them sweet and so do I! 

If you’ve never had a crepe (uhm why?), they are delightful very thin pancakes layered with sweet (or savory) fillings and folded up. They are a French staple and we never go a Mother’s Day without crepes. In this recipe, I paired them with strawberries, bananas and vegan nutella, but you can use whatever fillings you like! Experiment with different sauces and fruits - go nuts.

If you decide to give these a try, let me know! Leave a comment with your favorite fillings or tag me on Instagram!

VEGAN CREPES

1 cup flour
¼ tsp salt
1 ½ cups plain non-dairy milk
3 tbsp vegetable or canola oil
1 tbsp maple syrup
Vegan butter (I use Earth Balance)
1 cup fresh strawberries, sliced
2 bananas, sliced
Vegan nutella, can be homemade like this one from Minimalist Baker or store bought (I like Nutiva)
Powdered sugar, optional

  1. Combine all ingredients in a bowl and whisk until smooth.
  2. Cover and refrigerate for 1 hour (don’t skip this step - it makes all the difference!).
  3. Start with a test crepe. Very lightly butter the surface of a nonstick frying pan and place over medium heat (I just rub the stick of Earth Balance right on the pan). When the pan is hot, add about ¼ cup of batter and quickly tilt the plan to allow the batter to cover the entire bottom surface/until you have a circular crepe-like shape (mine are never a clean circle, and that’s perfectly fine!). Cook just until the edges start to pull away from the bottom of the pan, about 2 minutes.
  4. Using an offset spatula if you have one (regular/thin spatula if you don’t), very carefully flip and cook 30 seconds or so on other side. Slide the crepe off the pan and onto a plate.
  5. Adjust the batter as needed. If it seemed too thick and was difficult to coat the pan, whisk in a few splashes of water. Repeat until all batter is used up, adjusting by adding more water as needed. Lightly re-butter the pan as needed between crepes.
  6. Lay each crepe flat and spread nutella (or the sauce/spread of your choice) over the bottom half. Add bananas and/or strawberries to the bottom right portion of the crepe. Fold the top half over the bottom, and then fold the left side over the right. 
  7. Sprinkle with powdered sugar and maybe more nutella if desired and enjoy! 

Recipe adapted from Connoisseurus Veg.