crêpes - savory and sweet ideas

protein+ pulses tofu sweets

crêpes are a typical french dish that can be eaten savory or sweet. we propose here a neutral batter, slightly salty, perfect for both versions.

for the crêpes

quantities for 14 middle-sized crêpes

ingredients

  • flour: 350g - we used half normal and half wholewheat
  • corn or potato starch: 50g
  • seeds oil: 2 tablespoons
  • plant-based milk without added sugars: 450g
  • water: 250g
  • salt: 1 teaspoon

procedure

  1. mix the dry ingredients in a bowl: flour, starch and salt.

  2. pour the liquid ingredients (milk, water, oil) little by little, while stirring to avoid lumps.

  3. if you have the time, let the batter sit for 2 hours: this will help your crêpes not to break when you fold them. otherwise, let it sit just for the time you employ to prepare the filling.

  4. warm a non-stick pan, greased with seeds oil. when it’s well hot, pour one ladle of batter, and quickly move the pan to spread a thin layer of batter all over it. otherwise, use a spatula to spread it.

  5. when the batter solidifies (about 1 minute), turn your crêpe with the help of a spatula and cook it on the other side for half a minute more, or until golden.

  6. repeat util you finish the batter. if after a while your crêpes stick to the pan, grease it again.

for the savory filling

we present you a scheme, with a few suggestions, to fill your savory crêpes. the best scheme is to have a sauce, a veggie and a source of protein. it’s fun to prepare many fillings, put them all on the table and let your guests mix their favorites in their crêpes! here are our ideas:

quantities for 4 crêpes / 2 people

for the sauce

  • chickpeas hummus: 100g of boiled chickpeas, blended with olive oil, lemon juice, garlic and tahin.

  • vegan mayo, that you can flavor with curry, cumin, basil, tumeric or other spices.

  • sesame yogurt sauce: mix 3 tablespoons of tahin/sesame paste with 3 tablespoons of soy yogurt, 2 tablespoons of lemon juice and 3 tablespoons of water.

  • muhammara (bell pepper sauce): roast 1 bell pepper in static oven at 200°C for 30 minutes, remove the skin and blend it with 20g of walnuts, 1/2 slice of stale bread, 1/2 garlic clove, lemon juice to taste, olive oil, salt, pepper or chili pepper, 1 teaspoon of sugar or other sweetner, cumin.

  • olive pâté

  • dried tomatoes pâté: blend a handful of dried tomatoes with olive oil and spices, like chili pepper and cumin.

for the veggies

  • sautéed green leaf veggies, like spinach, chicory, chards: 200g sautéed in a pan with olive oil, garlic and chili pepper.

  • caramelized red onions: sautée two red onions in olive oil, with two teblespoon of balsamic vinegar or a teaspoon of sugar.

  • roasted bell peppers: cook two bell peppers in static oven at 200°C for 30 minutes, then remove the skin and cut in slices. add olive oil and fresh minced garlic.

  • baked pumpkin: chop 1/4 of a pumpkin, mix it with some cinnamon powder (optional), olive oil and some salt and cook it in the oven around 20 minutes at 180°C.

  • ginger carrot: sautée 3 carrots, thinly sliced, in a pan with olive oil and minced ginger.

for the protein

  • fried marinated tofu: cut 250g of tofu in thin slices and let it marinate for at least 15 minutes in soy sauce, then warm up some olive or seed oil in a pan, add the slices and fry for a couple of minutes on both sides until golden and a bit crunchy.

  • tempeh: cut 250g of tempeh in thin slices and cook in a pan with some olive oil, then add some soy sauce.

  • lentils: sauté 200g of boiled lentils with half an onion and olive oil. add a tablespoon of tomato concentrate and spices to taste.

  • pulses smash: smash 200g of boiled beans or chickpeas with a fork, to reach a rough, non-smooth texture. you can falvor it with minced dried tomatoes, capers or olives to your taste. add olive oil, salt and pepper. to know everything about cooking pulses, click here.

here is our wholewheat crêpe, with vegan mayo falvored with tumeric, sautéed tempeh with soy sauce, caramelized red onions with balsamic vinegar

for the sweet filling

  • hazelnut and chocolate cream, by itself or together with a sliced banana, chopped hazelnuts and/or walnuts and/or almonds.

  • chestnut cream, by itself or together with chocolate chips, chopped hazelnuts and/or walnuts and/or almonds.

  • a cooked apple: chopped and steamed in the microwave or in the steamer, or cooked in a small pot with a little water. optional: add sugar and/or cinnamon to your taste.

  • your favorite jam with small pieces of fruit.