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(for 6-8 large crêpes)

A crepe is a pancake type that’s popular throughout France and now in many other countries as well. Due to the variety of toppings, you can vary easily between sweet and salty.


25g Golden Bean
250 g flour (e.g. 125 g whole wheat flour / 125 g all-purpose flour)
250 ml plant milk
250 ml carbonated water
2 tablespoons oil (e.g. sunflower or rapeseed oil) seeds
2 tbsp chia seeds
1 tbsp vanilla sugar / vanilla extract
1 pinch of sea salt

Mix the egg white powder and flour in a bowl. Add all wet ingredients to the bowl and mix well. Add the chia seeds, vanilla and salt and mix again. The crepe batter should be relatively runny (more runny than pancakes). Leave for at least 30 minutes, preferably a few hours or even overnight.

Take some oil and use a brush to put a thin layer of oil in the frying pan, using the largest frying pan. Heat the pan over medium-high – do not use high heat or the crepe will burn too quickly.

Pour 1/2 cup of the mixture into the center of the pan. Quickly grab the pan and move it to the side to evenly distribute the batter and give it a nice round shape. Bake for a few minutes (check the back of the crepe to see if it’s done). Flip if necessary or leave on one side over medium-high heat.

Once the batter is done baking, top with your favorite toppings and serve. Of course, the topping can also be prepared in the pan.

Some ideas for the topping:

Fruit or berries with lemon juice and a little coconut blossom sugar
Banana with vegan chocolate spread
Salty version: spinach, tomatoes and mushrooms

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