A couple of years ago, my sweet friends who I studied abroad with and I took a trip to Southern California for a week. We were there for a wedding of one of our friends, but decided to cram several girls into a hotel room (like way too many for the size of the room) and indulge in a week of soaking up the sun and eating as much as possible. Since none of us were familiar with the town, we kind of picked restaurants at random, hoping they were good and worth our walk there (no car, all walking on this trip). On the first day, waking up groggy and in serious need of coffee, we discovered that a breakfast place was just down the street, like a block away! Hey, that sounds great! We actually ended up frequenting this restaurant a couple days in a row, thinking it was one of our only options and regaling the surly staff and so-so burritos to being one of our closest options. The breakfast food was pretty good (burritos and stuffed french toast, can’t really go wrong), but the more we went, the more we realized that this just wasn’t our dream breakfast place. It became apparent after going back a few times and not being totally happy, that we needed to seek out a new breakfast place ASAP. So, we all did some Googling and found that there was a crepe and coffee shop..right down the street, in the opposite direction. What?! As we sat around stuffing our faces with sweet and savory vegan crepes, with sips of piping hot coffee in-between, we kept looking at each other and saying ‘Where has this place BEEN for the past few days?!’. Sadly, we only got to go back once more time, but really, it made up for our crappy breakfasts at the beginning of the trip. Long story short, crepes are always the answer.
I have to admit, I was kind of scared to make these vegan crepes. I’ve actually NEVER made crepes in my life, simply because I was always convinced they were too hard and I needed a special pan or something to make them work. I did have a few that ended up burned, didn’t flip correctly, or just were a mangled mess, but overall, they proved to be much less challenging than I thought. The trick all comes with spreading the batter out thinner than a pancake, but not too thin. Too thin and the whole dang thing won’t flip, but too thick and you basically have a pancake with a strange consistency. I would say that it’s all about the gut and just feeling when it’s just right and ready to flip. But honestly, I pride myself on having this ‘gut’ and I even destroyed a few. Just make sure you keep the pan greased and flip without thinking too hard about it! Make these this weekend and just take your time, that’s what weekends are all about.Print
Whole wheat vegan crepes are a quick and easy breakfast, topped with apricots and ginger!
- 1/2 cup non-dairy milk
- 1/2 cup water
- 1/4 cup coconut oil (melted)
- 1 tablespoon granulated sugar
- 2 tablespoons maple syrup
- 1 cup whole wheat flour
- Pinch of salt
- For the topping:
- 4–5 apricots (pitted and sliced)
- 2 teaspoons fresh ginger (grated)
- Whisk together all the ingredients. Cover and let sit for at least 2 hours. This allows the mixture to thicken before cooking.
- After mixture has thickened, heat a cast iron skillet over medium heat and spray liberally with nonstick spray. Ladle 1/3 cup of the batter into the pan and spread thin (about 1/4-1/3 inch thickness). Allow the crepe to cook for 3-5 minutes, or until bubbles have formed and the edges look dry. This may take a few times to get them just right, so be patient! Flip and allow to cook for a few minutes on the other side. Remove from heat and keep greasing the pan and cooking the batter until all have been used.
- When all the crepes have been cooked, top with the apricots and ginger, top with maple syrup if desired.