May 15, 2011
When I went to France 5 years ago (and pre-vegan) a wonderful thing happened....I ate a crepe! Suddenly I was eating them for every meal for the next two weeks. I especially loved the savory variety. It was one of best things I've ever experienced to have a piping hot crepe in your hands and be walking along the Seine. Cue the "ahhh pahr-eee".
So I can't believe it's taken me so long to make a crepe at home, vegan or otherwise. I've had Vegan Brunch since it came out and I guess I just thought they would be difficult or too fussy. Wrong! The recipe was great and it was extremely easy!
I love that the most unusual thing in the recipe is chickpea flour (and I guess tapioca but it said I could use cornstarch which I did) because that makes them easy pantry meals. They cook fast so they are ideal for quick breakfasts and for busy nights.
Perhaps the best thing in my book is their capacity to make leftovers something amazing. I had about 2 tsp of Daiya vegan cheese and 1 1/2 slices of Tofurky in the fridge that weren't enough for a recipe but I couldn't bear to throw out. So into the crepe they went with some spinach and tomatoes. (you don't want them too full, so it was perfect) I could see leftover dahl or a creamy sauce with veggies working great in these as well. I bet the smoky shiitake mushrooms from Vegan Brunch would be awesome in them.
I can't wait to make some vegan Nutella and banana crepes!
Vegan Brunch is on it's way to usurping the almighty Veganomicon in my house at this rate.
Sorry for the picture quality, but the lighting is so bad in my house at night! Boo.