vegan crêpes
This non-stick pan yield the best results for us with this recipe. If you have a cast iron griddle or crepe skillet, just be sure to cook it on low heat and to oil the pan before cooking.
A good rule of thumb is that the first crepe is always the test crepe! This one will help you determine whether or not you pan it too hot (or too cool) and it will also help you gage the best cooking time. The crêpes will get better the more you make!
We don’t use any special crepe tools of pans for this recipe, just a basic spatula and a large nonstick pan.
To make these gluten-free, we think that buckwheat may work well! We have not tested this yet, but since buckwheat is commonly used in crepe recipes and since it also works well as an all-purpose flour replacement in recipes that do not require rising, we are confident in it!
You can make these crêpes ahead of time to enjoy in the future! It is best to store them in an airtight container in the refrigerator for up to 3 days. Just keep that in mind that they will dry out a bit and are best when fresh. When you are ready to serve them, just pop them onto a heated nonstick (or oiled) pan for a minute or two to warm through. Another option is just popping them into the microwave.
These crêpes can be frozen. Cool the crêpes to room temperature after cooking them and then place them in an airtight container in the freezer for up to 2 months. Defrost the crêpes in the refrigerator overnight and then warm them in the microwave or on the stovetop to serve.
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