I’m a French vegan chef living in Canada, and this week in France we celebrated La Chandeleur, which is basically the official national excuse to eat crêpes.
A little cultural context:
La Chandeleur (Candlemas) happens every year on February 2nd. Traditionally, it marked the return of longer days and symbolized prosperity.
I’ve been a pastry chef for over 15 years and thin, flexible, perfect crêpes are one of those things people think are tricky, but they’re actually very forgiving once you know the ratios.
I also run a vegan recipe app called Eline’s Table, where I share all my chef-tested everyday recipes (both sweet and savory). If you like this kind of content and want to support my work, downloading the app really helps 🥹
Anyway, here’s my go-to vegan crêpe recipe.
🥞🥞🥞
Crêpe batter (for 6 crepes, soooo 2 servings ? 😅)
– all-purpose flour 200 g
– sugar 2 tbsp
– fleur de sel 1 pinch
– soy milk 315 mL
– water 125 mL
– plant-based margarine 40 g, melted
– amaretto 1 tbsp (or vanilla, or rum)
Instructions
In a mixing bowl, whisk together the flour, sugar, and fleur de sel.
Make a well in the center and slowly pour in the soy milk while whisking.
Add the water and the melted margarine, whisking until smooth. Stir in the amaretto (or vanilla or rum).
Heat a pan until very hot and lightly oil it.
Pour in a ladle of batter, swirl to spread thinly, and cook over high heat for about 1 minute.
Flip and cook the second side for another minute. Repeat until all the batter is used.
Here I served them poire Belle-Hélène style 🍐🍫:
a homemade poached pear, hot chocolate sauce, a scoop of vegan vanilla ice cream, and toasted sliced almonds.
by ElineBonnin