Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

rebgold

Vegan Crepes

Recommended Posts

Has anyone had any success making a vegan, gluten free buckwheat crepe? Mine will not cooperate and I have tried multiple changes to the recipe, with and without corn starch, baking soda, more oil, soda water, etc... They turn out terrible, too thick when they're flippable, too many holes when the batter is thin.

Any ideas?

Share this post


Link to post
Share on other sites

You might try a fermented dough like in south Indian dosas. They are pretty crepe-like and are vegan. No buckwheat in the traditional recipes, though.


Edited by cdh (log)

Share this post


Link to post
Share on other sites

I might point out that dosa are nothing like a crepe...

Share this post


Link to post
Share on other sites

Have you tried any of the pre-blended AP gluten free flours? I believe Bob's Red Mill has one.

Share this post


Link to post
Share on other sites

I might point out that dosa are nothing like a crepe...

We must be using very different definitions for the phrase "nothing like", since dosa are pretty widely defined as "a crepe" by people who make and sell them. Sure, they're crispy and made of rice and lentils... but they're still a thin batter-based crepe.

Share this post


Link to post
Share on other sites

I might point out that dosa are nothing like a crepe...

We must be using very different definitions for the phrase "nothing like", since dosa are pretty widely defined as "a crepe" by people who make and sell them. Sure, they're crispy and made of rice and lentils... but they're still a thin batter-based crepe.

To me, a crispy crepe would be akin to a crunchy omelette. It doesn't make sense. A vegan crepe seems an an oxymoron. Crepes are mostly egg.

Still, I'm intrigued, because I have developed a good Belgian Waffle recipe that happens to be vegan compliant (but not gluten-free).

So, the problem solver in me is wondering what the standard vegan substitutes for eggs are.


Edited by IndyRob (log)

Share this post


Link to post
Share on other sites

Ahhh... I have made and quite enjoy crunchy omelets. Just fry some cheese in the pan before putting in the eggs... makes a very nice crispy crust.

Share this post


Link to post
Share on other sites

Sometimes trying to make something vegan and gluten-free at the same time is just asking for too much. I say this as someone who's done a fair bit of vegan cooking. If you are intent on making these both vegan and gluten free, you may need to accept that the final result is probably not going to be exactly how you want it to be. Maybe practice making ones that are either just vegan or just gluten-free first.

I do think it's possible to make a thin buckwheat pancake, though you may have better luck if you go for one with a bit thicker / spongier texture than a traditional crêpe. Also, I think many normal buckwheat crêpes have mostly wheat flour, rather than using only buckwheat flour (e.g., David Lebovitz's recipe). You can try adding some ener-g brand egg replacer (mostly potato starch and tapioca starch) to replace the egg, and using melted coconut oil or another fat in the batter, as well as for cooking in.

If it's for a savory application, you might also look into making socca, which should be vegan and gluten free just how they are, or maybe buckwheat blini.

If you're not trying to make them healthy, you can cheat and try to hide the flaws in the crêpe itself by using copious amounts of fatty and sweet (or umami for savory crêpes) components. Cook with some coconut oil or Earth Balance margarine and orange liqueur, cover with powdered sugar and fresh fruit, add vegan sour-cream and tomato, mushroom, and nutritional yeast heavy filling, etc.


Edited by Will (log)

Share this post


Link to post
Share on other sites

To me, a crispy crepe would be akin to a crunchy omelette. It doesn't make sense. A vegan crepe seems an an oxymoron. Crepes are mostly egg.

Still, I'm intrigued, because I have developed a good Belgian Waffle recipe that happens to be vegan compliant (but not gluten-free).

So, the problem solver in me is wondering what the standard vegan substitutes for eggs are.

I think it would be easier to make an eggless crêpe than one without butter, but I could be wrong; I never had proper crêpes before I stopped eating dairy, but the smell of butter taunts me whenever someone's making them.

I would love it if you could post your waffle recipe somewhere! I have had good luck with the King Arthur sourdough waffle recipe with some modifications, however without eggs, the outside gets soft too quickly.

As to egg substitutes, look here (but generally, one or more of starches, flax or chia seeds, banana, soy lecithin, depending on the application).

  • Like 1

Share this post


Link to post
Share on other sites

I think it would be easier to make an eggless crêpe than one without butter, but I could be wrong; I never had proper crêpes before I stopped eating dairy, but the smell of butter taunts me whenever someone's making them.

Apparently, Jacques Pepin (according to him) and Julia Child had a disagreement about whether butter should go into crepe batter. He said it should, and she said it shouldn't. They had a cook-off and he had to admit hers were better.

I still put melted butter in mine. I like it (but it is a tablespoon or two, versus three eggs).

I would love it if you could post your waffle recipe somewhere! I have had good luck with the King Arthur sourdough waffle recipe with some modifications, however without eggs, the outside gets soft too quickly.

Look on the last page here. (Oh, wait, it has one egg, but I bet it has a shot at success without it).

The upshot is to start with a poolish or sourdough starter and add a good quantity of cornstarch (probably around 3TB, although I was probably measuring by weight) to provide crispiness.

Share this post


Link to post
Share on other sites

Apparently, Jacques Pepin (according to him) and Julia Child had a disagreement about whether butter should go into crepe batter. He said it should, and she said it shouldn't. They had a cook-off and he had to admit hers were better.

Butter is usually used to grease the pan though, no?

Share this post


Link to post
Share on other sites

I might point out that dosa are nothing like a crepe...

We must be using very different definitions for the phrase "nothing like", since dosa are pretty widely defined as "a crepe" by people who make and sell them. Sure, they're crispy and made of rice and lentils... but they're still a thin batter-based crepe.

Yes Indian menus often have "cute" ways of describing dishes, like saying that vadas are savoury donuts, that idlis are rice cakes (vaguely true but misleading when the Western use of rice cakes is so different), calling upma semolina risotto or semolina pulao. I find such inaccurate descriptions to be incredibly tiresome. Just because it is common, does not make it a good thing.

Dosa are made from completely different ingredients than crepes. They are fermented. The texture is different. The taste is different. Yes, it is true that they are both round flat things cooked on a flat pan. But if someone told me they really craved crepes and were sad that they couldn't eat them due to x reason, I would never ever recommend they try dosa as an alternative. I might however try to get them into dosa as a completely different eating experience that is, IMO, far superior. :raz:

Share this post


Link to post
Share on other sites

Butter is usually used to grease the pan though, no?

You are correct, sir. And was on Julia's.

Share this post


Link to post
Share on other sites

Ha! I was thinking that tofu (although I have never eaten any) seems to have similar texture to cooked egg. So if I were to try to tackle this, I would probably start with some sort of tofu slurry and add flour (forgot about the gluten-free part) and some liquid and seasonings.

Then I thought "Well, if I've thought of this, perhaps someone else has...." And searched for "Tofu Crepes". Bingo!

The pictures look quite good. Still not gluten free, but that should be a bridgeable divide.

Share this post


Link to post
Share on other sites

I've been waiting for a vegan friend to get back from a ski trip and she just sent me this link to

vegan, gluten-free crepes.

She says the trick is to cook them just till they are set and should barely turn color, otherwise they become tough.

  • Like 1

Share this post


Link to post
Share on other sites

I've been waiting for a vegan friend to get back from a ski trip and she just sent me this link to

vegan, gluten-free crepes.

She says the trick is to cook them just till they are set and should barely turn color, otherwise they become tough.

I tried this one and didn't consider it successful texture wise. I've pretty much given up on the gluten free part for now, the vegan part was easy.

Share this post


Link to post
Share on other sites

It's been a long time since this post, I was so busy getting my menu done I had forgotten about it. I did finally come up with a successful vegan/gluten free crepe. I make it every day at the restaurant. It is a combination of Bobs Red Mill gf flour, quinoa flour, buckwheat flour, egg replacer and a little olive oil. It's not exactly delicious by itself, but it's not bad and it definitely works once it's filled and sauced.

  • Like 1

Share this post


Link to post
Share on other sites
I was thinking that tofu (although I have never eaten any) seems to have similar texture to cooked egg.

No.

There are many different tofus, but I can't think of one which has the texture of cooked egg, whatever that means. Hard boiled or soft boiled. Runny scrambled or firm scrambled, sunny side up or done to death, etc. etc.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Kasia
      Courgette cutlets
       
      I found the recipe for courgette cutlets at www.gotujzcukiereczkiem.pl. It appealed to me at once for three reasons. Firstly, the courgette is my favourite vegetable. Secondly, cutlets, pancakes and crumpets are my children's favourites dishes. Thirdly, this dish is fast, simple and is always a success. You must not use FB while frying, because it may end with you ordering pizza for dinner 

      The cutlets are mild and their flavour is spiced up with feta cheese. You can complement them with your favourite herbs. In my kitchen there is always basil, dill, peppermint, rosemary and thyme. This time I chose dill (in accordance with the recipe) and thyme.

      Ingredients:
      400g of courgette
      1 egg
      150g of feta cheese
      110g of breadcrumbs (+ 4 tablespoons for the batter)
      2 tablespoons of minced dill
      1 tablespoon of thyme
      salt and pepper

      Wash the courgette and grate it. Add salt and leave it in a bowl for 15 minutes. Drain it then mix in the egg, feta cheese, breadcrumbs and herbs. Spice it up with salt and pepper. Make small cutlets with the mixture and fry in oil. Serve with natural yoghurt.
       
       

    • By Bijay@Sugar Daddy Bakes
      I am a Baker and Cake Decorator in India. India has a huge Vegetarian Population that does not even eat eggs/gelatin. So I am constantly looking at finding vegetarian options.
       
      Issue at Hand:
      Regular Butter Cream - American Butter Cream ( Icing Sugar 10X + Butter + Milk/Lemon Juice / Cream) is an option ..and a lot of decorators use this as it sets hard, and they also add shortening into it ..and I am like , Nope I can't eat that , much less serve it. Its too Sweet /Gritty and Crusts and just tasteless. It has also made sure that people in my country to completely throw out any butter cream cake . You say Butter Cream and they say - too Sweet/gritty.
      I have been successful in the last two years to break that impression by making European Meringue based butter cream - I love Swiss Meringue Butter Cream . It is smooth, just sweet enough , takes colour well, pipes well , and is mostly temperature stable. But I can't serve it to people who don't eat eggs.
      I have so far been making a substitute - Ermine/Rue/Cooked Butter Cream - a Flour + Milk+ Sugar custard (AKA Pastry Cream minus the eggs) and whipping butter into it. It tastes good - people like it ..nut its a misery to work with - will not hold shape , will not colour well , and most of all weeps and weeps some more when we chill the cakes.
       
      So I am looking for suggestions on finding a starch that will not weep  when frozen in a custard? And my second approach is to move to Aqua Faba to build the meringue and make SMBC. The starch custard option is easy and economical and does not leave me with mountains of Chickpeas .
       
      would  love to hear thoughts . 
       
      Thanks  
    • By Kasia
      Creamy soup with broad beans
       
      During my last visit to the fruit and vegetable market I bought so many broad beans that I didn't want to risk cooking everything at once. I prepared a rich, creamy soup with them. The green soup, served with a bit of thick yoghurt and nigella, was very tasty.
       
      Ingredients (for 5 people):
      1 kg of broad beans
      half an onion
      1 clove of garlic
      1 tablespoon of butter
      4 sprigs of thyme
      1 tablespoon of caraway seeds
      vegetable stock
      5 teaspoons of thick natural yoghurt
      2 teaspoons of nigella
      2 tablespoons of sunflowers seeds
      salt and pepper

      Cook the broad beans in salty water with the caraway seeds, drain and peel them. Try not to eat everything. Chop the onion and garlic and fry them in butter. Put the peeled broad beans, onion, garlic and sprigs of thyme into a saucepan. Pour in the vegetable stock to cover the vegetables and boil for 10 minutes. Take out the thyme and blend the soup to make a smooth cream. Add vegetable stock until you have the right consistence. Roast the sunflower seeds in a dry pan. Serve the soup with thick natural yoghurt, nigella and sunflower seeds.

      Enjoy your meal!
       
       

    • By pat_00
      OK so it's a bit weird, but I need help making some fake animals out of tofu.
      It's for a vegetarian party, the tricky thing is i need to make it look like the real thing.
      I have a mold ready to use, but it's not really oven safe.
      My idea is to use a basic tofu meatloaf recipe, put it in the mold and chill it until it sets, then transfer it to the oven.
      Anyone have any helpful ideas, or comments?
    • By anchita
      I'd appreciate knowing more about 'vegetarian' stocks. (The "hot soups" thread in the Indian forum got me thinking about this.)
      I assume basic vegetable stock-making would involve simmering cut vegetables in water and then straining the mixture. But what about the specific combinations and proportions of vegetables, addition of herbs and spices, length of time for simmering, reduction etc.
      Beside its obvious use as the base in soups, what other uses could one put this to (assuming that it doesn't possess the thickening property of the meat-based stocks)?
      edit: I did try to see if this topic has been covered elsewhere, but didn't get a specific result. I'd appreciate any pointers to previous discussions, if any.
  • Recently Browsing   0 members

    No registered users viewing this page.

×