This is part of a series of recipes made with only flour and water.
When I make pancakes, I often use water when I run out of milk. Even so, the pancakes contained other richer ingredients, such as bananas or eggs. This raises the question: is it possible to make pancakes with only flour and water?
It turns out that you can. Due to the lack of leavening agents, using only flour and water results in vegan crepes, very thin pancakes which can be served with sweet or savory fillings.
- 1 tablespoon of oil
- ½ cup of flour
- ½ cup of water
- Stir together the flour and water to form a smooth thick paste.
- Heat up 1 teaspoon of oil in a medium pan.
- When the oil is hot, pour in ⅓ of the crepe batter. Spread the batter thinly in the pan.
- When the top of the crepe looks dry, about 30 seconds, flip over the crepe.
- Cook for another 30 seconds until the crepe is done.
- Remove the crepe from the pan, and repeat the process (steps 2-5) until all of the crepe batter is used.
- Serve immediately.
Vegan Crepe Mistakes
The hardest part of this recipe is getting the crepe batter correct. The recipe quantities serve mostly as a guideline, and you should add small amounts of flour/water until you reach the correct consistency.
To help with you this, I include photos of messed up crepe batter and discuss what happens.
Here is vegan crepe batter made with too much water (1/2 cup flour, 1 cup water). The batter is a slightly thicker liquid with a few pieces of suspended flour. If this happens, you should add more flour.
If you try to cook this batter, it will spread out very thinly. Because there is not enough flour, the crepes will not hold together, and they will be very difficult to flip.
On the other hand, here is vegan crepe batter made with too little liquid (1/2 cup flour, 1/3 cup water). The batter resembles the consistency of pancake batter, such as that of banana pancakes.
If your batter looks like this, you can add a few drops of water, or you can cook it as is. If your batter is any thicker than this, you should definitely add more water.
Here are the finished results of cooking too liquid and too dry batter. The too liquid batter produced a crisp thin sheet of flour. Since it was impossible to flip, I got a squishy underdone mass which tastes like flour paste.
The too dry batter does not spread well in the pan and produces a thicker pancake. The texture is chewier, and the pancake is hard to fold. If in doubt, it's better to make a slightly thicker batter so that your crepes come out in one piece.
Step by Step Photos
Now that we've looked at what not to do, let's make some vegan crepes.
Stir together 1/2 cup of flour and 1/2 cup of water in a large bowl to form a smooth paste. Here's the correct consistency of vegan crepe batter. Crepe batter is thinner than pancake batter, and you're looking for a fairly thick paste.
The recipe makes 2-3 crepes depending on the size of your pan. The instructions will be for making 3 crepes. If you're making 2 larger crepes, scale accordingly.
Heat up 1 teaspoon of oil or butter in a medium pan. Alternatively, you can use a non-stick pan or cooking spray. The next few steps go quickly, so be prepared.
Add in 1/3 of the crepe batter. The batter will immediately start cooking on contact. Quickly spread the batter evenly in the pan. You can do this by pushing it with a spatula or picking up and tilting the pan. If you're extra fancy, you can use a wooden rateau.
Here is the spread out batter. Cook the first side until the top looks mostly dry, about 30 seconds. Then, flip over the crepe to cook the second side. I suggest using a spatula for flipping.
If you flip too early, the crepe will not be browned on the first side, and the crepe will taste undercooked. If this happens, after you cook the second side, you can flip over the crepe and continue cooking the first side.
Here is a picture of a properly flipped crepe. The first side of the crepe should be dry and slightly browned. Flipping large objects is hard, so the crepe folds a bit.
After about another 30 seconds, remove the crepe from the pan. Repeat this process (add oil, cook crepe) until you've used up all of the crepe batter.
Serve crepes immediately with toppings of your choice. Here's a close up picture of the texture. Vegan crepes taste like normal crepes, but less rich.
I suspect that leftovers would keep well in the fridge for a few days or in the freezer for a few months. However, freshly made crepes taste so much better, and you can just make another batch.