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.
Whole Wheat Crepes with Apricots + Ginger
- Prep Time: 130 minutes
- Cook Time: 15 minutes
- Total Time: 145 minutes
- Category: Breakfast
Description
Whole wheat vegan crepes are a quick and easy breakfast, topped with apricots and ginger!
Ingredients
- 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)
Instructions
- 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.
Kathryn says
I adore crepes – they’re definitely one of my favourite breakfast (or anytime!) options and I love the combination here with the ginger + apricots. So good!
The Frosted Vegan says
I love them now too! Now that I know they are easier to make than I thought, I can’t wait to eat them all the time 🙂
Tessa | Salted Plains says
I’m with you. Even though I love crepes I still have not tried making my own because I fear they will be too difficult. I need to fix that! The apricot and ginger on top sounds like a perfect topping!
The Frosted Vegan says
Yes yes do it! I mean, mine weren’t perfect, but they were so good!
Nichole Kraft, Food Writing Copyeditor says
I love crepes, but I’ve always been intimidated by them. You’ve given me courage! I love that the batter has to sit for a few hours to thicken–it would be a great make-ahead supper.
Do you take the pan off the heat when you ladle the batter in? I’m afraid the batter would start cooking so quickly that I wouldn’t be able to spread it out. Any tips?
Thanks in advance!
The Frosted Vegan says
You can do it! Nope, keep it on the heat, they cook pretty quickly so you just have to spread it out fast before it cooks. It may cook a bit, but that’s ok!
Julia says
One of my favorite parts about travelling is stumbling on super unique restaurants with all sorts of tasty eats. Sounds like such a fun and memorable experience! For someone who doesn’t have a lot of experience with crepes, I’d say you blew these out of the freaking water! They look absolutely marvelous! Flavorful, healthful, just UGH! AND you made them vegan, you genius, you! xo
Barbara says
Hello, I started eating clean and blog about my journey. Discovered your page quite by mistake. The whole wheat crepes look delicious! Will try the recipe. Thanks!
Jeni says
I have never made crepes before! I can’t believe that I haven’t. Your crepe recipe looks delicious and I love the combination of apricots and ginger. I will have to try to make crepes soon!
Medha @ Whisk & Shout says
Vegan crepes are the bomb! Love this apricot/ginger combo and I loveeee your photos! Pinning 🙂
Sarah @ SnixyKitchen says
I agree – crepes are totally always the answer. Pairing apricots with ginger is pure genius! I need these crepes in my life!
The Frosted Vegan says
You do you do! Thanks for stopping by Sarah! xo
Kristin says
Hi Abby, Is this real life? Those look so amazing. I was just wondering the other day how would I go about making a vegan crepe! I’m so excited. Thanks for sharing!
The Frosted Vegan says
You are SO welcome, enjoy! 🙂