Monday, February 13, 2017


When I was young, my favourite part of making crêpes was the actual stealing of crêpes while my Grandmother was not looking. I ate them just as they were, with no filling. I still like them like that, but I have to admit, there is a lot more flavour in this gorgeous chunky strawberry sauce. You can serve them topped with some granulated sugar, which is how my Grandmother used to serve them; or you can top them with vegan chocolate sauce, or even some more fresh berries. Bon appétit!

For the crêpes
250 grams plain flour
500 ml oat milk
2 tablespoons maple sugar
1 teaspoon vanilla
For the filling
500 grams strawberries
3 tablespoons maple sugar
50 ml cold water
3 tablespoons vegan chocolate syrup (optional)

Sift the flour twice, and place it in a large bowl. Pour the oat milk on top of it, add in the sugar, and the vanilla, and whisk until blended. If there are a few lumps here and there, just leave them as they are, the more you whisk the batter, the tougher the crêpes will be. Let the batter sit in the refrigerator for 10-15 minutes, and make the strawberry jam filling while you wait. Chop up the strawberries, and place them in a heavy-bottomed saucepan, along with the sugar, and the cold water, and place the pan over medium heat.
Cook for about 5 minutes, or until the strawberries start breaking down. You are not going for a thick jam texture, more of a chunky sauce. By that time, the batter will be ready. Oil the crêpe pan (with vegetable oil), or use a non-stick one, and pour in the batter using a small ladle (75 ml, 1/3 cup). Cook on medium heat until the surface looks set, about a minute, then flip them over, and cook for 15-20 seconds more. Repeat this with the rest of the batter. Once all the crêpes are ready, fill them with the strawberry filling, and serve with some additional chocolate sauce, if you wish. Yields 10 medium crêpes.