I have always been intimidated by the ‘crepe’. Crepes just sound so sophisticated and in turn out of my culinary reach. There is a restaurant in Kensington Market (Toronto) that sells vegan crepes, so I knew it was possible to recreate the French classic, vegan-style. Today I decided that the worst that could happen would be a burnt pancake-like concoction. So, I suggested to a friend who had invited me for brunch that we attempt the crepe together. I think there is safety in numbers! Neither of us had ever tried making crepes at home before so we knew the first few would be a disaster. It takes a few rounds to get the pan swirl and the spatula flip down. I am very happy to report that we managed to create 10 edible crepes that we enjoyed with a fresh raspberry sauce, blackberries and strawberries (I love the warm, fruit-producing weather!)
The raspberry sauce was just a pint of fresh raspberries (from the St. Lawrence market) and a couple teaspoons of agave syrup blended together. The blackberries and strawberries provided extra berry goodness.
So, I’m posted this to let you know that crepes sound fancy but beneath that french name is a rather simple pancake-like batter that just requires a little extra attention. I was really happy with the final product-all 10 disappeared in a matter of minutes.
I think crepes would be an excellent brunch dish to whip up to impress any non-vegan friends. I would imagine the taste and texture is quite similar to the cholesterol-laden version. You can even make the crepes in advance and then store them in your fridge or freezer and just warm them in the oven before serving them up.
The filling and sauce options are endless. I think I might try a cashew cream filling with a strawberry sauce once the Ontario berry season is in full swing.