When I was a kid, eating crepes was my absolute favorite thing to do ever. I mean like, I could eat them for any meal, and multiple times a day. But these magical crepes were not your ordinary crepes, oh no, they were my Omi’s crepes. And Omi made the very best crepes.
Instead of being filled with ice cream or Nutella and rolled; they were simply put flat on a plate (and they covered the entire plate) and topped with a dash of powdered sugar. This is how Omi made them, and that was why she received a pancake song every morning. They were called pfannkuchen, and if they weren’t exactly like that, they did not deserve to be called that.
I loved those silly flat cakes so much I used to order pfannkuchen whenever we went out to eat. Omi would have to explain to the waitress exactly how I liked them; she’s always has my back.
When we moved to Canada, I distinctly remember my first time ordering what I thought were crepes, (but here they called them pancakes) and getting these big thick pieces of dough with this goopy stuff all over them. On the side, a big pile of melting butter. I looked at them, I looked at my mom and thought to myself, “what the fuck is that”, and this is assuming that I had the ability to swear at the time. (I was 6). To this day I am still not a huge fan of huge doughy pancakes, but crepes—gimme those nay time of day.
After all these years I still love the way my Omi makes crepes for me, and now I will share with you how I make them at home myself. They aren’t as huge as Omi’s were, but they are delicious just the same.
…Oh and Pixie loves them too.
- 2 egg worth of egg replacer
- ¾ cup almond or soy milk
- ½ cup + 3 tbsp water
- 1 cup whole wheat or unbleached flour
- 3 tablespoons applesauce
- ½ tsp vanilla (optional)
- Combine all of the ingredients in a blender and pulse for 10 seconds until combined.
- Place the crepe batter in the refrigerator for 1 hour, or up to 48 hours.
- Heat a small pan sprayed with cooking spray.
- Pour 1 ounce of batter into the pan and swirl to evenly spread.
- Cook for 30 seconds and carefully flip.
- Cook for another 10 seconds and remove.
- Lay the crepes out flat to cool.
- Repeated with the remaining batter.
- You can stack the crepes for storage once they have thoroughly cooled.
- Store in a zip lock bag in the fridge or freezer.
- Serve with any toppings your heart desires.
-Sprinkle warm crêpe with granulated sugar and fresh lemon juice.
-Spread crêpe with peanut butter and top with sliced banana.
-Fill crêpe with vegan vanilla ice cream and top with fruit sliced.
-Fill crêpe with fresh herbs, and sautéed onions and mushrooms.
Watch this cute video on how to make these amazing crepes!!!!