Wednesday, September 5, 2012

Savory Scallion Crepes

Last week we decided to venture down the breakfast-for-dinner path.  Hot breakfast usually isn't the most vegan-friendly meal, as foods like oatmeal are often pushed onto the back burner in favor of eggs, fried meats, and buttery pastries.  That said, we did create some pretty delicious Savory Scallion Crepes that could hold their own next to non-vegan crepes any day. 

The crepes were actually meant to be savory pancakes; but, they were so light and fluffy that "crepe" is really more accurate.

Savory Scallion Crepes

  • 1/2 tablespoon vegan butter
  • 1/2 tablespoon canola oil
  • 1 bunch scallions, chopped (use both the white and green portions)
  • 1/4 teaspoon plus 1/2 teaspoon salt, divided
  • 1.5 teaspoons Ener-G Egg Replacer powder
  • 2 tablespoons warm water
  • 1 teaspoon sesame oil
  • 1 tablespoon hot sauce
  • 1 clove garlic, minced
  • 1 tablespoon chopped cilantro
  • 1 teaspoon peeled and minced fresh ginger
  • 1/2 cup flour
  • 3/4 cup non-dairy milk
First, heat the butter and oil in a large, nonstick skillet over medium-high heat until the butter is melted and the mixture begins to bubble.  Add the scallions and 1/4 teaspoon salt, and cook for about two minutes.  Then turn off the heat and transfer the scallions to a small bowl.  Don't wash the skillet: you'll need it later.
Next, prepare the batter.  Whisk together the egg replacer and water in a small bowl until well combined; then pour it into a large bowl.  Add the sesame oil, hot sauce, garlic, cilantro, ginger and the remaining 1/2 teaspoon of salt and stir to combine.  Whisk in the flour and milk to form a smooth batter, and stir in the scallions. Cover the bowl and refrigerate for 30 minutes.

Once the batter has chilled, you're ready to make the crepes.  Lightly grease your original skillet with cooking spray and heat over medium-high heat until hot.  Pour half of the batter into the pan and immediately use a rubber spatula to spread the batter out as evenly as possible.  Allow the crepe to cook undisturbed for about three minutes, until crispy and browned on the bottom.  Then loosen it with a spatula and carefully flip it over.  Cook for another three minutes or so, until it is deep golden brown. Remove the cooked crepe from the skillet and keep warm while you repeat these steps with the remainder of the batter. 

Serve warm.  Yields two large crepes.


I had never made crepes before this, so I'm quite happy with how these came out.  The batter becomes incredibly light and airy as it cooks; meanwhile, the scallions add a bit of crunch and variation to the texture. The savory, salty, slightly spicy flavor completes this pleasantly surprising dish.
Aside from the egg replacer powder, these ingredients should be accessible at any store.  Sesame oil can be found in the international aisle of most grocery stores, but it is pretty pricey.
 Ease of Preparation:        
This recipe does take longer to make than you might expect because of the chilling time, but it's overall a pretty easy process.  Flipping the crepes is the hardest part! 
Non-vegan friendliness:        
As far as crepes go, these taste great.  However, if you're looking for a hearty, filling dish for a big breakfast, this isn't your recipe.  That said, Rachel (the only mushroom-lover in the house) added lightly-cooked mushroom slices to her crepe, which resulted in a much more substantial serving.  You could also add other sliced or grated veggies to the batter for a more varied bite.  We served the crepes alongside some Lightlife Gimme Lean sausage (cut into patties) to round out the meal. 

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