Crêpes Recipe + Miniature Food Tutorial

Hello!

Today I’m sharing with you my favorite crêpes recipe and also showing you how I sculpt the miniature version.
For the miniature tutorial and to see me sculpt the pan, crêpes and strawberries, over on my youtube channel click here.

CRÊPES RECIPE :

Adapted version of Antigone XXI’s recipe.

dry ingredients :
– 200 g all purpose flour
– 50 g starch to bind (corn starch, arrow root, …)
– 30 g sugar (raw cane sugar is my go to sugar)
– pinch salt
wet ingredient :
– 2 Tbsp nut butter (almond butter, or what you have)
– 2 Tbsp vegetable oil (something neutral like canola)
– liquid caramel with vanilla
– liquid vanilla (yes I like vanilla)
liquid
– 550 mL vegetal milk (I use soy milk with a dash of chocolate hazelnut milk)

Start mixing the dry ingredients, add the wet ingredients and combine. Lastly AND slowly add the milk bit by bit, always mixing from the center until you have a rather liquid dough.

Heat up pan and smear with coconut oil. (yes you can use any oil, but the coconut oil works better, I’m not sure why, it’s just what we realized over the years)
Add a ladle of dough and move the pan so the dough flows until the edges of your pan.
When the edges of the crêpe start to brown or curl, about 3-4 minutes, flip and let it on a few extra minutes.
Set aside and repeat until you have enough crêpes.

Trouble shooting :

If your crêpe sticks to the pan, many possible solutions :
– your pan is not hot enough and your crêpe isn’t baked enough
– the dough is not enough bound : add more starch
– the pan is not greasy enough, you can either add more fat to the dough or your pan.

Also, rest assured the first crêpe is often a fail ^^

BONUS : LIQUID CHOCOLATE

For a fast and easy liquid chocolate sauce, combine some dark chocolate, coconut milk and sweetener of your choice (I like to use the liquid caramel with vanilla) and heat 30 sec in the microwave.
Mix and repeat the 30 sec if the chocolate isn’t liquid enough.
Adjust to your taste by adding more or less coconut milk and sugar.

Oooor, if you are fancy like me (huhu) make your own chocolate nut spread. Here some possibilities, I do a slightly different version at home, but I think you’ll need to adjust to your taste anyway :
homemade mocha nutella
three kinds of nutella

bon appétit!

xx
Stéphanie