Vegan Fluffy Crepes

I have always loved crepes ever since I was a little girl, but my mother hated making them because making them vegan was so hard. And if you did not have a nonstick pan, it was almost impossible to make crepes. Since crepes were so hard to make my mother always resorted to make the fluffiest pancakes I have ever had, so I grew fond of fluffy pancakes. So why not mix the two things I love the most and make a wonderful creation, which makes fluffy crepes.

There was a day that I did not have enough all-purpose and all I found in the pantry was almond flour so I used all the all-purpose flour I found and then added some of that almond flour and the texture was to die for, even my mom who isn’t the biggest fan of sweet treats was in love with these crepes. The almond flours create this amazing texture that I do not even know how to describe, and if you were to add some Almond extract to the batter you could have some amazing almond crepes. While adding some baking powder gives the fluffy texture that I like in my pancakes. By adding cornstarch, it assures that your crepe will not fall apart when you flip it over making the perfect fluffy crepe.

When it comes to whipping cream, I have tried many brands including Silk, Violife, Trader Joe’s brand, and Country Crock. And so far, the two I like most are the Trader Joe’s brand the  Country Crock because they fluff nicer and they stay fluffy even if you add other ingredients into the whipping cream. Whereas the other brands tend to deflate when I add anything from powdered sugar to vanilla, and it can be quite annoying especially when you want a nice and fluffy whipping cream.

Ingredients

Crepes:

1 ½ C All-purpose Flour

¾ C Almond Flour

½ C Sugar

2 Tbsp Cornstarch

2 Tsp Baking Powder

½ Tsp Salt

1 ½ C Soy Milk

1 C water

2 Tsp Vanilla

 

Whipping Cream:

1 ½ C Vegan Whipping Cream

1 ½ C Powder Sugar

2 Tsp Vanilla

¼ Tsp Salt

2-3 Tbsp Apricot Marmalade (optional)

Fruit of your choice

 

Instructions:

Crepes:

In a blender place all the ingredients for the crepes, let it go for about one minute till smooth. Once done pour it into a bowl and let it sit for 5 minutes at room temperature, while you wait get a pan and turn your stove on medium heat. Once your batter has sat and your pan is hot, place a little butter on the bottom till it melts spread it around pour ½ cup of your batter, and swirl it around until it covers the bottom of the pan. Let it cook till you see bubbles all over the batter, turn it over let it cook for another 30 seconds. Do the rest of the batter, and set aside.

 

Whipping cream:

Whip your cream until stiff, add your sugar, vanilla, salt, and marmalade (optional), and continue whipping until incorporated.

 

Arrange:

At this point, you can either roll your crepes up with whipped cream and fruit inside.

Or you can make a crepe cake, layer your crepes starting with one crepe then whipped cream, and lastly your fruit of choice, and continue until you get your preferred height or you run out of crepes. Lastly, place more whipped cream on top and decorate with more fruit. (Video below)

This is the way I assembled my crepe cake