Crepes are such a versatile and creative recipe. You can use them with pretty much anything, to be honest. You can make them savoury or sweet. Simple with a compote. Or complex by way of a cake. It’s completely up to you.
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There is an old tale that says crepes were created by accident. A housewife in Brittany France accidentally spilled some buckwheat porridge from her pot onto her stove hot plate, and thus the crepe was born. This would make sense because buckwheat is about one of the grains able to grow in such a damp climate as Brittany…apparently. But there is also evidence showing similar recipes dating back even further. No matter how it was created. We are very thankful for this versatile recipe.
Lately, I’ve been craving a bit of sweet with my savoury…mixing it up if you will. That’s when I decided to start making crepes and testing a standard simple recipe that would work well with both.
In fairness, even though I prefer savoury foods over sweet. When it comes to crepes, I still prefer sweetness to them regardless of what I eat it with.
A few notes on this recipe:
- Replace the AP Flour with buckwheat for a more savoury and nutty flavour
- If whisking is difficult or you don’t want to. Throw all the ingredients in a blender to mix and then pour each crepe straight into the pan.
- If whisking in a bowl pour into a pitcher afterwards for easy access at the stovetop
If you’re looking for more vegan dessert and breakfast recipes, we’ve got you covered:
- Strawberry Milk
- Raspberry Muffins
- Chocolate Chip Cookie Bars
- French Toast
- Peanut Butter Cookies
- Apple Cake
- Green Pancakes
- Rice pudding
- Oatmeal Date Muffins
Tag me on Instagram @thediscountvegan and hashtag #thediscountvegan or #thediscountveganrecipes if you recreate these delicious crepes. I can’t wait to see your photos!