{"id":7910,"date":"2016-07-24T13:53:08","date_gmt":"2016-07-24T17:53:08","guid":{"rendered":"https:\/\/veganlovlie.com\/?p=7910"},"modified":"2022-08-24T23:15:52","modified_gmt":"2022-08-25T06:15:52","slug":"savoury-crepe-recipe-eggless-vegan","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/savoury-crepe-recipe-eggless-vegan\/","title":{"rendered":"Savoury Vegan Crepe Recipe – Cr\u00eapes sal\u00e9es"},"content":{"rendered":"\n

Savoury vegan crepe recipe<\/strong>, made with aquafaba for an unctuous bite appeal. A touch of finely chopped scallions is quintessential to these delectable Mauritian crepes. Eggless crepes to be enjoyed with a smear of coriander (cilantro) chutney for an ultimate Mauritian experience.<\/p>\n\n\n

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Cobbled together into the most unique fusion, ingredients from different cuisines weave themselves into the tapestry of richness and intricacy of an evolving cuisine. Whether born out of necessity or as happenstance would have it, by the laws of cause and effect, this leaves one no choice but to relish.

When French cr\u00eapes meet a soup\u00e7on of finely chopped spring onions, bringing in a Chinese touch to this concoction, you are in for Mauritian savoury indulgence.<\/p>\n\n\n\n

Not entirely a riff from my previously featured savoury crepe recipe<\/a>, a gulp of aquafaba*<\/em> into the batter adds just enough complexity to the texture for that dandy bite appeal.

Lending a refreshing note, a smear of coriander chutney<\/a> as filling seals this unctuous morsel off for an ultimate Mauritian decadent m\u00e9lange. Take a bite into these delectable savoury vegan crepes and you’ll be left wondering what kind of sorcery has gone into them. It is no wonder why there is no straightforward answer to the question what is Mauritian cuisine like.

*Aquafaba is the fancy name for bean juice or chickpea brine\/water which I have talked about before. Here are a couple<\/a> of recipes<\/a> in which I’ve used it. It\u2019s the liquid that you collect from a can of beans, like chickpeas, white beans or butter beans. I make my own aquafaba as I boil the beans from dry. So, after they are cooked, save the water in which they have been boiling. You can reduce this water to make it thicker.<\/em> <\/p>\n\n\n\n

More aquafaba recipes from the blog:<\/em><\/strong><\/p>

Oil-based Vegan Shortcrust Pastry<\/a><\/p>

Spiced Pumpkin Date Roll Cookies<\/a><\/p><\/blockquote>\n\n\n\n

How to Make Perfect Crepes without Eggs (Vegan)<\/h3>\n\n\n\n

Crepes can be quite a challenge for some. If your crepes turn out to be more like miserable thick and sticky blobs, then read on for these tips.<\/p>\n\n\n\n

Get a good pan<\/strong>

A good pan does make a tremendous difference. You can use a non-stick pan if you wish, but I recommend either a good French made carbon steel crepe pan like this one<\/a> or a cast iron griddle like the one I have<\/a> (it is practically indestructible and will last forever if you care for it well). An Indian tawa also works well. Make sure to season these pans properly according to the manufacturer\u2019s instructions before using them. No matter the amount of diligence you put in, a poorly seasoned pan will most probably not spare your delicate cr\u00eapes.<\/p>\n\n\n\n

Understand the temperature of your pan<\/strong>

Each pan is different and you will have to understand the temperature and heat distribution of yours to make successful crepes. Keep adjusting the temperature of the pan as needed, that is if it gets too hot or too cool.<\/p>\n\n\n\n

Batter consistency<\/strong>

If you follow a good recipe, you should get the batter consistency right. But the type of flour you use also affect consistency and you may need to adjust the liquid to get a thin runny batter. Experiment with the first crepe. Then adjust as required.<\/p>\n\n\n\n

Aquafaba<\/strong>

Aquafaba does work its magic into this eggless crepes recipe. Not only does it noticeably add fluffiness to the texture but its eggy<\/em> characteristic makes the crepe a lot easier to handle when cooking. If you do choose to eliminate the aquafaba, make sure to add a little baking powder into the flour to keep some airiness in the crepes.<\/p>\n\n\n\n

Troubleshooting Crepes<\/h3>\n\n\n\n

Crepe burning or sticking to the pan<\/strong>

If the pan is too hot, the batter will cook too fast and you won\u2019t have time to swirl it around properly. Reduce the heat and allow the pan to cool a little. Then continue cooking.

Also, the crepe will tend to stick to the pan and may be difficult to detach.<\/p>\n\n\n\n

Crepe too thick or pasty<\/strong>

If the crepe is too thick or turning out to be pasty, the batter may be too thick. Thin it out with a little water and try again.

If you are trying to flip the crepe too early, this very often results in a crepe that ends up into a pasty blob. Be patient and wait for the right moment. If you feel some resistance with the spatula, wait for a few seconds then try to glide the spatula underneath again.<\/p>\n\n\n\n

Don\u2019t let your attempts at making crepes give you the creeps. To make successful crepes, you have to be present with them. With enough attention and a little patience, your crepes will be successful and soon you\u2019ll be making huge stacks of them. You simply will not be able to get enough.<\/p>\n\n\n\n

Watch the step-by-step video tutorial and learn how to make successful crepes.<\/h4>\n\n\n\n
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