Crepes make great desserts, but they also make wonderful savory dishes.
Finding a vegan crepe recipe seems to have garnered quite a bit of headache as I've read many recipes where the authors try valiantly to create a vegan crepe.
Honestly I don't understand all the fuss.
As a Hungarian, crepes were a dessert staple at our home, made with the eggs that most crepes call for. However, having been around a few crepes in my lifetime, the crepes I made for this meal were just as thin, as light, as tender as any made with eggs - and much simpler. You really only need flour and water. I used whole wheat pastry flour for these.
When making your crepe just keep your pan medium-hot but not burning hot and tilt the pan as you pour in the batter to get the thinnest possible crepe. I used a well-seasoned cast iron pan and had no difficulty. I brushed on a very thin layer of oil to keep them from sticking and when the edges were dry and curled up, flipped it.
I stuffed these with sauteed shiitaki and Brussels sprouts and baked them with a bechamel sauce.
I then finished them by topping them with sauteed red cabbage.
The CSA box got quite a workout and the crepes were delectable.
vegan milk: $1
Brussels sprouts, garlic, onion: $3
Total to make 10 crepes: