Just under a year ago, I wrote about my love for crepes - and my favorite memories of indulging with my college bestie Tina. So naturally, we had to make some during our latest reunion. Tina is the crepe pro, making them at home since she was a kid... so I couldn't help but watch in amazement.
Don't be fooled. Vegan crepes are nothing that would pass as the original... but they are pretty darn good as a healthier option! We made the Savory Whole Wheat Crepes with my new crepe pan - definitely a worthy purchase once you get the hang of it. I'm pretty sure using WW flour and not WW pastry flour made these tougher than ideal... but Tina picked up the slack for my substitutions with her awesome crepe cooking skills.
The must-have for us was, of course, the Nutella. Not Vegan, sadly, but the traditionalist way to go! If you're a fan of the chocolate-hazelnut love connection, I have an even better new favorite product. Justin's Chocolate Hazelnut Butter is AMAZING. All the things I loved about Nutella, but natural with 1/3 less sugar. You can eat it and not feel yourself slipping into a sugar coma. It's now something I wish I hadn't allowed myself to buy! Whichever you choose, a crepe night isn't complete without it.
While I was making the crepe batter ahead of time, I made a separate gluten-free batch of Buckwheat Crepes the next day. A much harder flour to work with, they still turned out pretty decent. And the heavier consistency made it harder to eat too many!
If you're a fan of crepes, buy yourself a French steel crepe pan like the one I got. It requires some practice (more than I gave it), and some TLC, but is well worth the money!