If you can make a pancake, you can make a crepe. All you need is a non-stick pan and a good batter. Once you have the crepe method down, you will make them again and again!  If you are a fan of bean water, aka aquafaba, and you have not tried it in a crepe recipe, what are you waiting for?!

Summertime, when fruits are so plentiful and fresh, there is nothing better than to stuff them into a crepe slathered with sweetened or tangy cheese, or nut cheese. You can add whipped cream or coconut milk, but you really don’t even need it. Because I just happened across some cute little plump juicy sweet champagne grapes, they went in my breakfast crepes today. Delicious! Crepes and grapes.

In the fall and winter, frozen fruits cooked down and sweetened make for a healthy and warm crepe. Add a pinch of warming spices, like cinnamon for flavor and aroma. Drizzle with dark chocolate. Pure indulgence! No guilt.

In the arena of savory crepes, the sky is the limit! Fill these with any mixture you like!

These crepes happen to be dairy-free, egg-free, sugar-free, free of all kinds of unwanted ingredients. They are clean, simple, light and tasty.

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Crepe Batter

Bean water is a natural leavener. To make your crepes even lighter, you can aerate your bean water in a bowl with a whisk or hand mixer. You are not making meringue so you don’t have to whip a lot of air in it, just a little.

Whisk in flour, making batter as smooth as possible without overworking its gluten. Stir in salt, and if desired, a little sweetener. You can even added spices like cinnamon, or if you are making a savory crepe, you can leave it unsweetened and add any spices you like.

Your batter should be just a little thick. Add in almond milk, starting with about 1/8 cup, then a little at a time until consistency is like heavy cream or full fat coconut milk. It should be thin enough to easily flow over the bottom of the pan when you cook it.

Crepe Method

Lightly oil a nonstick heated skillet and pour in about 1/4 c, or a little less, of your batter. Quickly, pick up the pan and swirl batter around to cover the entire bottom of the pan. Allow to cook. Watch for the edges to become done; they may begin to curl up a bit. 

Undercooked crepes can be gummy. Overcooked crepes can be rubbery. If your first crepe is not optimal, just adjust for the second.

Gently scoot a wooden or plastic spatula or egg turner under your crepe. Flip your crepe.

If you have not made crepes before, don’t worry if the first couple are not wonderful. You will get the hang of it in no time. Your crepe will be cooked in just a couple of minutes. Remove from pan and place on parchment or a rack to cool. Repeat until all batter is used. You may need to spray a little oil in the skillet between crepes. I like coconut oil.

You can place a square of parchment between each crepe for storage.

Fill each crepe with anything you like! Savory or sweet.

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“Faba”ulous Simple Crepes

Delicious for breakfast, lunch, dinner, or dessert!

Ingredients:

• 1 cup chickpea water – see where to get this here
• 1 cup ap flour (I use organic)
• almond milk, about 1/8 – 1/4 cup, depending on thickness of batter
• 1/2 t salt
• optional: a drizzle of maple syrup, or sweetener of your choice

Crepe Batter

Bean water is a natural leavener. To make your crepes even lighter, you can aerate your bean water in a bowl with a whisk or hand mixer. You are not making meringue so you don’t have to whip a lot of air in it, just a little.

Whisk in flour, making batter as smooth as possible without overworking its gluten. Stir in salt, and if desired, a little sweetener. You can even added spices like cinnamon, or if you are making a savory crepe, you can leave it unsweetened and add any spices you like.

Your batter should be just a little thick. Add in almond milk, starting with about 1/8 cup, then a little at a time until consistency is like heavy cream or full fat coconut milk.

Crepe Method

Lightly oil a nonstick heated skillet (medium heat) and pour in about 1/4 c, or a little less, of your batter. Quickly, pick up the pan and swirl batter around to cover the entire bottom of the pan. Allow to cook. Watch for the edges to become done; they may begin to curl up a bit. Gently scoot a wooden or plastic spatula or egg turner under your crepe. Flip your crepe. If you have not made crepes before, don’t worry if the first couple are not wonderful. You will get the hang of it in no time. Your crepe will be cooked in just a couple of minutes. Remove from pan and place on parchment or a rack to cool. Repeat until all batter is used. You may need to spray a little oil in the skillet between crepes. I like coconut oil.

You can place a square of parchment between each crepe for storage.

Fill each crepe with anything you like! Savory or sweet. They are delicious with a sweetened cheese, or nut cheese, and fresh fruit, or frozen fruit cooked down and sweetened. Mmm

Yield 2 c batter. 8-10 crepes, with each approximately 1/4 c batter.

Chef’s Notes: Not all chickpea broths are created equal. Not even all dried chickpeas are equal! Before the days of using the broth, we always presoaked our chickpeas to create an consistent cooking time. Otherwise, some chickpeas cook in 30 minutes, other take 2 hours! Presoaked chickpeas cook in about 50 minutes every time. This recipe is very forgiving, and you should get a good result regardless of your brand or dried chickpeas.

However, I really like the creaminess you get from a good thick almond milk. If your chickpea broth is strong, more condensed, you can use less, and substitute with almond milk.

Enjoy!

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