I honestly adore crepes. I love how light they are, as well as being the perfect vehicle for a myriad of flavors. I’m happy eating sweet or savory versions, but don’t go for anything overstuffed. I finally had the opportunity to try the crepe recipe from Veganomicon after oogling over it since I got the cookbook. Chickpea flour is something that I don’t usually have on hand, and it is the key ingredient that makes these crepes work. The crepes I’ve made before were definitely on the sweet side as well as being fairly oily and difficult to work with. This recipe was great as the flavor wasn’t too strong so you could easily pair it with different toppings.
I whipped up the batter last night and refrigerated it so we could have the crepes for breakfast. I tested out a few different fillings, blueberries, strawberry jam, powdered sugar and soy cheese. They were all super tasty but the jam was without a doubt the best. The crepes cooked very easily and as long as the pan was oiled, they were easy to work with. I didn’t use the crepe spreader that I have and instead just opted to swirl the pan around, using gravity to flatten them, and they still turned out fairly thin. I’m so glad to have an easy crepe recipe to turn to. I can’t wait to make a sweet version with lemon.