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
15 thoughts on “Crêpes Recipe + Miniature Food Tutorial”
I love crêpes!! Your miniature display is fantastic! Thanks for recipes!
Thank you! and you’re welcome for the recipe ^^
Oh thanks for the recipe…now I want crêpes…can I skip the vanilla…I don’t hate it but I like neutral tastes for crêpes. I’ll stick to real Nutella…I know it’s not nice…but I never came up with anything I liked when I made it myself…
yes but don’t skip the caramel. These are vegan, so if you don’t add some taste they will be bland 🙂
Thanks for the recipe Stephanie! I used to make vegan pancakes- but I just used water, flour and sugar and a bit of vanilla essence. (back then I was home where you couldn’t find any vegan substitutes like coconut milk or other sweeteners than sugar). Ooo and I love pancakes with homemade jam!!! Yummyyyyyy!
PS: what kind of sweeter do you use and why don’t you use sugar anymore? I ask just as info because I can hardly find any subtitles here unless they’re from the diabetic rack in stores
I use sugar! I have nothing against sugar, I just use the raw complete cane sugar, which looks like dirt and still as molasse in it, making it nutrient rich and delicious.
Here, the “whole cane sugar” https://en.wikipedia.org/wiki/Brown_sugar#Natural_brown_sugar
Yum, yum, yummy.
I either roll my pancakes, or lately I just seem to make them smaller and stack them up.
I loved the video!
I make my crepes with just flour, 2 eggs, pinch of salt and milk. So that they are nice and light 🙂 I also love making them with apples and bacon and drip some maple syrup on top yumm yumm 🙂
I used to make them with eggs (1 egg per 100 g of flour) but as I’m cooking only vegan at home, I adjusted.
And I’m glad I did as they are just as delicious as the ones with eggs 🙂 much lighter too!
Love crêpes, and my son too, so will make your recipe soon!
And the video is great, the details on those tiny strawberries are amazing!
Wonderful work!
Thanks for recipe!
je suis toujours autant impressionnée par tous les détails bravo++++++
et merci pour ces coulisses
et recette 🙂
même si ici recette “classique”
c’est l’occasion d’essayer une nouvelle recette 🙂
non merci
je (nous ne sommes)suis pas du tout laits végétaux
mais je respecte hein !