Crepes #Vegetarian Could be #Vegan

Most everybody thinks crepes are fiddly and difficult, but they really aren’t. They take a little time, because you have to make the pancake part one at a time, that’s all.

My recipe is:


  • 1/2 cup flour
  • 1 cup milk (use rice, soy, or almond milk for vegan)
  • 1 egg (use egg substitute for vegan)
  • 1 Tablespoon oil or melted margarine

You can add sugar to this, if you’re going to fill the crepes with sweet stuff, or you can add herbs, if you’re going to fill the crepes with savory stuff.

Mix this all up until it’s smooth. Heat margarine or oil in a crepe pan or skillet. Drop in about ¼ cup of the batter and swirl it around to coat the bottom of the pan.CrepesInnaPan

After it’s brown on the bottom, flip it over for a few seconds to firm it up, then slide it out onto a wire rack to cool enough to handle. Put it on a plate, stacking the crepes with the brown side up.CrepesCooked

Fill each crepe, folding up the bottom, then the sides, then the top, to make an envelope around the filling.

Heat more margarine or oil and brown each folded crepe on all sides. I like the savory ones served hot and the sweet ones served cool.

Sweet fillings can be cottage cheese (or mascarpone!) and jelly, jam, fresh fruit, or marmalade.

Here’s what I had:

CrepesDoneHeat margarine in a pan and cook onions, sliced mushrooms, and Meatless Griller Strips (chicken for you, Dan Antion).

A WRITING PROMPT FOR YOU: A character has to cook (or make) something fiddly.



I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

You may also like...

One thought on “Crepes #Vegetarian Could be #Vegan

  1. Patricia Stoltey

    March 3, 2016 at 1:08pm

    I never have to try crepes at home because we have La Creperie in our town that produces authentic crepes and gallettes as well as lots of other yummy French pastries, breads, etc. Having a real French chef in town is fantastic!

    Permalink  ⋅ Reply
  2. Jane

    March 4, 2016 at 8:05am

    Great idea!
    Cook on one side first, then return to the pan later, already stuffed to conclude the cooking!
    Never saw it done like this, but GENIUS!

    Permalink  ⋅ Reply
    • Author

      Marian Allen

      March 4, 2016 at 8:47am

      I think I must have seen it on a cooking show, or it may have been in a McCall’s Cooking School magazine. DE-licious!

      Permalink  ⋅ Reply

Leave a Reply, If You Ple-az

This site uses Akismet to reduce spam. Learn how your comment data is processed.