how to make crepes +a dairy-free version

This morning kids all over NYC are waking up to find out school is indeed open. Thank heavens the city I grew up in didn’t flinch over less than a foot of snow the way they did the day after Christmas. While it did have me dancing a jig—school closings are the arch nemesis of work-at-home parents, I realized it meant I’d have to pack lunch.
 

It reminded me of a recipe I posted a few months back at my other blog, In Jennie’s Kitchen. Crepes are one of my go-to ideas for keeping lunch fun. It’s among one of the many items you can use to make sandwich roll-ups. My daughter’s favorite is also a simple smear of nutella and peanut butter. Personally, I like showcasing crepes for dessert—they’re easy, and rather elegant in this pear & ricotta with orange brown butter sauce version.

basic crepes
makes 8 to 10 unfilled crepes
You can make the crepes a day or two before. Just let them cool, then wrap in plastic wrap and store in a plastic bag. To heat, warm on a tray in a 250ºF oven or zap in the microwave. The kids love these with a smear of peanut butter and nutella. You can also go savory and fill them with shredded cheese, roasted vegetables and thinly sliced ham.

1 large egg
3/4 cup (6 ounces/168 ml) whole milk
1/2 cup (70 grams) flour
1/4 teaspoon sea salt
2 tablespoons (1 ounce) butter, melted & divided
To make the crepes, add the egg, milk, flour, salt and 1 tablespoon of melted butter to the bowl of a blender. Blend until smooth, and there are no visible lumps. Heat an 8-inch nonstick skillet or crepe pan over medium flame. Add a small amount, 1/2 teaspoon or so, of the remaining melted butter, swirling pan to coat. Pour enough batter into the skillet to thinly coat the bottom, a very scant ¼ cup, and swirl to form a circle of batter. Once edges are crisp and air bubbles appear on top, about 45 seconds to 1 minute, flip and cook for 15 to 30 more seconds on the other side. Transfer to a plate and continue making crepes with the rest of the batter, coating pan with melted butter as needed.
###
vanilla bean crepes
makes 8 to 10 unfilled crepes

ingredients for basic crepe recipe (see above)

Follow directions, adding the vanilla bean seeds to the blender bowl before mixing. Proceed with steps listed for making crepes, as directed in the basic crepe recipe.
###
dairy-free crepes
makes 8 to 10 unfilled crepes
You can make the crepes a day or two before. Just let them cool, then wrap in plastic wrap and store in a plastic bag. To heat, warm on a tray in a 250ºF oven or zap in the microwave. 


1 large egg
3/4 cups (6 ounces) almond milk
1/2 cup (70 grams) flour
1/4 teaspoon sea salt

Canola cooking spray (like the one from Trader Joe’s)

To make the crepes, add the egg, almond milk, flour, and salt to the bowl of a blender. Blend until smooth, and there are no visible lumps. Heat an 8-inch nonstick skillet or crepe pan over medium flame. Remove pan from flame and coat with cooking spray.  Pour enough batter into the skillet to thinly coat the bottom, a very scant ¼ cup, and swirl to form a circle of batter. Once edges are crisp and air bubbles appear on top, about 45 seconds to 1 minute, flip and cook for 15 to 30 more seconds on the other side. Transfer to a plate and continue making crepes with the rest of the batter, coating pan with cooking spray as needed.
###
dairy-free vanilla bean crepes
makes 8 to 10 unfilled crepes
Ingredients for dairy-free crepe recipe (see above)
1 vanilla bean, split lengthwise & seeds scraped
Follow directions, adding the vanilla bean seeds to the blender bowl before mixing. Proceed with steps listed for making crepes, as directed in the dairy-free crepe recipe.
Advertisements

7 Comments to “how to make crepes +a dairy-free version”

  1. Your other blog, In Jennie’s Kitchen, has “Print this recipe”. Can you please add that to this blog? Thanks

    • Oh, if only it were that easy. When I eventually migrate to a custom CSS I can add the print function. Right now I’m using a wordpress template and I haven’t found a way to do it. It’s on my front burner, though.

  2. Nutella + PB is an awesome combination! Another I really like is a sprinkle of coarse sugar and a squeeze of juice from a fresh orange. It has to be eaten in the moment, and it’s best on fresh from the pan crepes, but it is so good.

  3. thank you for adding the dairy free version!

  4. Hi! I don’t have any milk on hand, would it be possible to use water instead or would that mess up the recipe?

  5. Have you tried coconut or rice milk in place of the dairy milk?

    SSC Note: I’ve not tried those milks, but based on my past experience swapping them in other recipes, I think they’d work fine.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: