egg free crepes

St. Patrick’s day is approaching and I thought to share with you my favorite breakfast for St. Patrick’s Day. Lentil Crepes with zesty jalapeno and fresh cilantro is my take on going green. These kid-friendly, gluten free and egg-free crepes are delicious and healthy way to start a good go-green morning. You need Hulled Yellow Mung (or Moong) Lentils to make these crepe. However, Pink or Red Lentils will also be fine. It is very important to pre-soak lentils previous night. That results in very fine texture crepes and crepes cook very evenly too. <img alt="Mung Lentils Breakfast Crepe" src="https://media.chefdehome.com/750/0/0/munglentilscrepe/moonglentilscrepe_main1.jpg" />You can make two variations to these crepes depending on your diet preference. First - If you are not vegetarian, feel free to replace half of water with 1 large egg in the batter instead. That’s what I do for my husband if he is not in Vegetarian Breakfast mood. Second - If you prefer Vegan, replace non-fat yogurt with juice of 1 lime (about 1 and 1/2 tbsp). <img alt="Recipe - Gluten Free Moong Lentil Crepes" src="https://media.chefdehome.com/750/0/0/munglentilscrepe/moonglentilscrepe_main2.jpg" />Lentils are gluten free, so for both variations, crepes will still be without gluten, but they taste delicious. I even enjoy’em plain with some ketchup on the side Or filled, like I did today with some sautéed red onion, red peppers, cilantro and some ketchup. Enjoy, filling and low-calorie morning breakfast with goodness of greens and yummy lentils. Wishing you all Happy St. Patrick's Day!!

Go-Green Mung Lentils, Cilantro-Jalapeno Breakfast Crepes

Cup Cilantro, washed, leaves and stems roughly chopped

Jalapeno,

Garlic, Optional but recommended

Mix Vegetables, Optional for filling, I used red bell pepper, red onion

Tomato Ketchup,

tbsp

tsp Salt, adjust per taste

tsp Black Pepper

tbsp Yogurt, non-fat plain yogurt

Wash and soak mung lentils overnight in 2 cups water. Rinse lentils in running water in morning until water runs clear. 

Add all crepe ingredients, 1/4 cup water, yogurt, salt, pepper, jalapeno, cilantro, lentils in a blender jar and blend until smooth.  Add more water 1 tbsp at a time to make batter smooth but not runny. (little thinner than pan cake batter). Now add baking soda and leave aside.

Heat a heavy bottom skillet and spray with oil. Add 1/3 cup of batter and spread quickly yet gently to 5-6 inch circle. Don't worry about the shape, it will get better as you make'em often. Spray top of crepe with oil. Let is cook med-high heat for 2 minutes or until edges start to brown a bit.

Flip with flat spatula and cook other side for 1 more minutes or until crepe is fully cooked. Remove crepe to baking sheet. Keep'em warm in pre-heated oven until ready to serve.

Just before serving, fill each crepe with sauteed vegetables and drizzle some ketchup over the top or serve it on side. Enjoy go-green breakfast crepes with St. Patrick's day inspired drinks or a cup of green tea.

Learn how to make the best easy vegan crepes at home! Perfectly tender, thin and delicate. Can be paired with sweet or savory fillings.

Easy Vegan Crepes

all purpose flour

cornstarch

sugar

salt

neutral flavored oil, oil

soy milk

sparkling water OR regular water

butter,

lemons sliced,

berries, optional

maple syrup,

In a large bowl, whisk together the flour, cornstarch, sugar and salt. Now add the oil, non-dairy milk and sparkling water OR regular water (sparkling water makes them even lighter, but is not necessary). Whisk well until smooth and well combined.

Heat a medium sized, non-stick pan to medium heat. Once hot, add a tablespoon or two of vegan butter to the pan. Once melted, add about 1/3 cup of the batter to the pan. Immediately pick up the pan and rotate it to move the batter into a thin circle.

Cook until the top looks fairly dry, about 2 minutes. Using a spatula, carefully flip the crepe over and cook for 30 seconds on the other side. Remove from pan and repeat with the rest of the batter.

Serve: My favorite way to serve crepes is by squirting a little lemon juice on the crepe, add some powdered sugar, and roll or fold. Dust with more powdered sugar and serve with fresh berries and maple syrup.

Delicious! I haven't been able to find good vegan crepes and I was missing them ... thank you for this wonderful recipe! A keeper for sure! Perfect with caster sugar + squeezed lemon (lots of both). My preschooler loved them too.

Made recipe as written, this made fantastic crepes!

Turned out perfectly.  Lovely with lemon juice, sugar and blueberries.  Now a family favorite!  Thank you!

Perfect! I used half whole wheat and dumped some milled flax seed in so I could get my daily dose of flax. The crepes were delicious. The flax did thicken the batter up a little toward the end and I had to add a splash more soy but that didn't end up negatively affecting flavor or cooking. Thanks!

So good thank you! Added a bit more milk to thin out a bit.

Honestly the best vegan crepes I’ve ever made! I made jammy dodger version 🥹

Nora, these crepes are fantastic! To be honest, both making the batter and cooking the crepes was easier than I thought it would be. I filled them with a thin layer of Violife cream cheese, sliced strawberries, and melted vegan chocolate, then rolled them up. I’m already thinking up all the sweet and savory combinations I want to try next!

Egg-Free Crepes

375 ml (1 1/2 cups) milk

250 ml (1 cup) unbleached all-purpose flour

ml (2 tbsp) canola oil

ml (1 tbsp) sugar

ml (1/4 tsp) vanilla extract

ml (1/4 tsp) salt

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In a blender or in a bowl with a whisk, combine all the ingredients. Add more liquid, if needed.

In a 23 cm (9-inch) non-stick skillet, brushed with butter, cook the crepes, one at a time, with about 45 ml (3 tbsp) of the batter until golden brown on each side. Place the cooked crepes on a plate, cover with foil and keep warm.

J'ai essayé une première fois cette recette et aucun tonus pour bien les retourner (molles et huileuses)..

Mais! J'ai modifié un peu les quantités et le résultat était similaire à celles avec oeufs! Juré ✨️

1⅓ T. - Farine
⅓ T. - Sucre
1 c. à thé - Poudre à pâte 
1 c. à thé- Sel
1 ¼ T. - Lait (plus au besoin)
2 c. à soupe - Huile 

Enjoy!

Merci Ricardo pour cette bonne recette. J’ai  suivi les indications (ingrédients et préparation) . Le résultat est surprenant pour une pâte à crêpe sans œuf . Je la recommande.

On avait plus de lait de vache, alors j'ai pris du lait de soya pour faire la recette. C'était franchement délicieux ! Toute la famille a adoré!

Ça fait plusieurs dimanches de suite que je me fais une demi recette, elles sont délicieuses!
Pour ceux qui disent quelles sont caoutchouteuses, une base quand on utilise de la farine dans n'importe quelle recette : si on mélange trop, on développe le gluten, donc le produit sera élastique. Ce n'est pas de la faute de Ricardo si vous avez trop mélangé l'appareil !
Et ce n'est pas non plus de la faute de la recette si vous modifiez les ingrédients et que ça ne donne pas le résultat escompté!

même sans sucre et vanille très bonne a refaire

J'ai remplacé le sucre par du sucre en poudre (1/3 de tasse). Très bonne et se retourne très bien dans la cuisson. Je ne comprend pas toute le délire des commentaires 

C'est délicieux , j'pense que je l'ai fait plus de 60 fois

** les gens qui changent 45 ingrédients et donne 2 étoiles lol 
Vite fait bien fait!

Délicieux!
Dans le mélange il y a même pas de grumeau tou le monde devrait tester cette recette

Vraiment bonne et super rapide à faire! Merci Ricardo pour tes belle recette.

https://cdn.jwplayer.com/v2/media/KtuKsJcm

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