Comments on: The Best Vegan Crepes

By: Thomas Pagot

Thomas Pagot — Tue, 25 Jul 2023 05:37:22 +0000

In reply to Barbara F. Thanks Barbara ;)

By: Barbara F

Barbara F — Mon, 24 Jul 2023 23:05:27 +0000

Perfection!

By: Thomas

Thomas — Sun, 12 Mar 2023 10:39:18 +0000

In reply to Mark Kinghan. After cooking the crêpes, let them cool completely and separate each with a layer of parchment paper. You can then transfer them to a large freezer bag or container. This way the crêpes won't stick to each other and you can thaw just what you need.

By: Mark Kinghan

Mark Kinghan — Fri, 10 Mar 2023 18:36:28 +0000

This looks really good and easy. I currently can purchase a vegan gluten free spinach and cheese crepe that I love. But with moving soon I won’t have that option. How would you suggest I adapt especially the cooking as I’d like to be able to make a few of these at a time and freeze them for future use.

Thanks.

By: Thomas

Thomas — Fri, 10 Mar 2023 07:10:06 +0000

In reply to Karlien.

Hi Karlien!
Simply because buckwheat flour is used for savory crêpes. I’m French and have been to Normandy multiple times; I have never seen buckwheat crêpes served with a sweet filling.
You can obviously do it if you want, the crêpes will have a nutty flavor.

By: Karlien

Karlien — Fri, 10 Mar 2023 06:49:28 +0000

Hi!
Why not use buckwheat flour for the gluten free version? That’s the real deal speaking of Normandy crêpes.
I always make buckwheat pancakes, and since buckwheat contains not only more minerals but even all essential amino-acids it is perfect food!