Vegan Crêpe Stack Recipe and Perk!er Giveaway
ᴬᵈ | This week I teamed up with Perk!er to bring you the greatest crêpe recipe of all time, topped with their delicious peanut quinoa bars (you all know I love anything peanut-related)! And even better, you can WIN an entire box of their peanut bars next Monday over on my Instagram. They also have five other quinoa bar flavours and a seriously good range of Quinoa Porridge Pots - all of which you can find here on Perk!er's website.
This crêpe recipe is seriously good and actually works; so far, most of the crêpe recipes I've tried have either been too thick, too thin, didn't taste right, or broke completely when rolled or folded before serving. Frustrating ! But finally, I've cracked the recipe and I'm super excited for you all to be able to try it.
A quick note before you get stuck into making this beauty - I used a non-stick frying pan so there was no need to use any oil. I haven't tried making these with an ordinary frying pan, so I can't be sure it will work as well! Also, if you don't have any self-raising flour then just add in 2 tsp baking powder for every 150g plain flour you use - for the amount stated below, you would need to add in 3 tsp baking powder to the 2 cups of plain flour (as opposed to 2 cups self-raising flour). This recipe serves 2-4 depending on how hungry you are, haha, and I'd recommend not serving them on white bed sheets... I made quite a mess, as per usual.
2 cups (220g) self-raising flour, sifted
2 cups (500ml) almond milk (I used Alpro unsweetened)
3 tbsp milled flax seed (can be swapped for chia seeds if need be)
5 tbsp warm water
1/2 cup (125ml) water
1. Make a flax egg by mixing the flax seed with the 5 tbsp warm water. Set aside for 5-10 minutes to thicken.
2. In a large bowl whisk together the flour, milk, remaining water and the flax egg until everything is fully combined.
3. Heat up a non-stick frying pan on medium heat.
4. Use a ladle to pick up the batter. Pour it into the frying pan whilst using your other hand to tilt the pan around until the batter has been spread around and is covering the pan surface. You have to be fairly quick with this bit if you want the crêpes to be full-size and evenly shaped!
5. Once the top of the crêpe looks cooked (there will be no visible wet batter), use a spatula to flip the crêpe over to cook the other side of it. Or if you're feeling confident, flip it the traditional way!
6. Every 30 seconds or so, carefully lift up one side of the crêpe to see whether or not it's cooked. There should be no wet batter, it shouldn't stick to the pan, and there might be a few brown spots on it. Once it's done, transfer the crêpe to a warm plate.
7. Repeat steps 4-6 until all of the batter has been used up, stacking the crêpes flat on top of one another.
8. Let the crêpes rest in a pile for a couple of minutes, before taking one crêpe at a time and folding each of them into four. Stack them on top of one another, or as desired, and top with your favourite toppings! I used 1 banana (chopped), 40g dark chocolate (chopped), a peanut butter sauce (4 tbsp peanut butter, 1 tbsp cashew butter, 1 tbsp maple syrup and a small amount of water to reach the desired consistency), and of course a chopped up Peanut Quinoa Bar from Perk!er (ᵃᵈ). All of this serves 2-4 people.
Let me know if you try this stack of heaven; I always share re-makes of my recipes on Instagram so be sure to tag me in your photos so that I see them. And don't forget to enter the giveaway on Monday! It's free as usual and the goodies will be sent off to the winner in just a couple of days time once the giveaway has closed next Friday.
Sending you all love,