Yes, vegan crèpes, or, more precisely, English pancakes. There are many recipes for “vegan pancakes” on the web, but all of them are for American breakfast pancakes, result in something similar, or include bicarb of soda which gives a fluffy disc. My vain search for an egg replacement that would give something like a thin, soft English pancake, much closer to a crèpe, led me to me to create this.
It’s exactly the same method as the classic English pancake, with my own egg substitute and your choice of substitute for milk (something carbonated gives a lighter pancake). I’ve tried to make the instructions as detailed as possible since pancakes take a bit of practice.
2 tsps gram flour (aka chick pea flour or besan)
2 dsps (20 ml) vegetable oil
40 ml soya milk (100 ml more for extra thin pancakes)
4 oz (120 g) plain white flour
1/2 pt (300 ml) lucozade (or slightly flat beer, champagne, carbonated water, etc.)
Sieve the flour into a bowl. This is important to avoid any lumps. Make a well in the centre of the flour.
Then, make the egg substitute. Crush the gram flour in a cup so that there are no lumps. Add a little soya milk and mix to a smooth paste. Add the rest of the 40 ml soya milk and mix well. Add the oil and mix well.
Immediately add the “egg” to the well and fold in the flour with a wooden spoon until it is well mixed and lumpy. Add half the liquid and beat well with a wooden spoon until there are no lumps (this takes 5–10 minutes; do not use a liquidizer). Slowly add in the remaining liquid whilst stirring.
Pour into a jug and leave in a cool place for at least 30 minutes, then stir well.
Heat a non-stick frying pan (which doesn’t mean scratched-up Teflon, it means non-stick). Keep the pan hot whilst cooking, but not so hot that the oil smokes.
Each pancake is cooked as follows. Stir the batter. Add 1 tsp (no more) of vegetable oil to the pan. When the oil is hot, pour batter slowly in an outward spiral from the centre and roll the pan in a circular motion so that the batter spreads out.
(How much batter depends on how big your pan is and how thick your batter is. If you prefer a thinner pancake, add up to 100 ml soya milk to the batter. With this, I got about 20 pancakes using about 30 ml batter each.)
When the edges curl up, loosen the pancake with a thin spatula (a butter knife will do if the pan’s not Teflon) and flip it over. Cook for a minute or so on the other side and serve hot.
Delicious with dark chocolate spread, lemon juice and sugar, etc.